Properties of transglutaminase-treated red bean protein films

A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Influence of succinylation on the properties of cast films from red bean protein isolate at various plasticizer levels

(2010) Chuan-He Tang et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Properties of Films Produced by Cross-linking Whey Proteins and 11S Globulin Using Transglutaminase

(2010) M. YILDIRIM et al.   JOURNAL OF FOOD SCIENCE

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Properties of cast films of vicilin-rich protein isolates from Phaseolus legumes: Influence of heat curing

(2009) Chuan-He Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: Influence on the functional properties and in vitro digestibility

(2008) Chuan-He Tang et al.   FOOD RESEARCH INTERNATIONAL

Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films

(2007) R. A. Carvalho et al.   PACKAGING TECHNOLOGY AND SCIENCE