Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase

Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products

(2010) Shu-Juan Jiang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt

(2010) Z. Oner et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

(2010) Felicidad Ronda et al.   JOURNAL OF FOOD ENGINEERING

Structural and functional properties of soy protein isolate and cod gelatin blend films

(2009) Gabriela A. Denavi et al.   FOOD HYDROCOLLOIDS

Functional properties of milk proteins as affected by enzymatic oligomerisation

(2009) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose

(2009) Chee-Yuen Gan et al.   FOOD RESEARCH INTERNATIONAL

The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates

(2009) Shou-Wei Yin et al.   FOOD RESEARCH INTERNATIONAL

Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels

(2009) D. Ercili Cura et al.   INTERNATIONAL DAIRY JOURNAL

INFLUENCE OF NONENZYMATIC GLYCOSYLATION (GLYCATION) OF PEA PROTEINS (PISUM SATIVUM) ON THEIR SUSCEPTIBILITY TO ENZYMATIC HYDROLYSIS

(2009) KATARZYNA MARCINIAK-DARMOCHWAL et al.   JOURNAL OF FOOD BIOCHEMISTRY

Functional and rheological properties of protein enriched gluten free composite flours

(2008) Cristina Marco et al.   JOURNAL OF FOOD ENGINEERING