Effects of caseinate deamidation on transglutaminase-induced glucosamine conjugation and cross-linking as well as properties of the treated caseinates

Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: Functionality and gel microstructure

(2013) Yuliya Hrynets et al.   FOOD HYDROCOLLOIDS

Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran

(2013) Jinbo Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase

(2013) Chun-Li Song et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product

(2011) Shu-Juan Jiang et al.   INTERNATIONAL DAIRY JOURNAL

Application of a liquid chromatographic/tandem mass spectrometric method to a kinetic study of derivative glucosamine in healthy human urine

(2011) Yue Guan et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

Functional properties of the Maillard reaction products of rice protein with sugar

(2009) Yue Li et al.   FOOD CHEMISTRY

Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

(2008) Athanasia Oswald Matemu et al.   FOOD CHEMISTRY

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

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

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

(2008) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY