TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 247, Issue 10, Pages 2557-2563
Publisher
Springer Science and Business Media LLC
Online
2021-07-16
DOI
10.1007/s00217-021-03815-w
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Considering food matrix and gastrointestinal effects in enhancing bioactive peptide absorption and bioavailability
- (2019) Xiaohong Sun et al. Journal of Functional Foods
- Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates
- (2018) Cuiping Yu et al. MOLECULES
- Physicochemical properties of soy protein isolates-acacia gum conjugates
- (2018) L. Mu et al. CZECH JOURNAL OF FOOD SCIENCES
- Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork
- (2017) Xiao-Jie Wang et al. FOOD CHEMISTRY
- Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour
- (2016) Annalisa Romano et al. FOOD RESEARCH INTERNATIONAL
- Effect of Hydrolysis Degree on Structural and Interfacial Properties of Sunflower Protein Isolates
- (2016) Jian Ren et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase
- (2014) Chun-Li Song et al. FOOD CHEMISTRY
- Microbial transglutaminase and its application in the food industry. A review
- (2013) Marek Kieliszek et al. FOLIA MICROBIOLOGICA
- Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products
- (2013) Yongle Liu et al. FOOD CHEMISTRY
- Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity
- (2013) Pui Khoon Hong et al. FOOD CHEMISTRY
- Tryptophan dynamics in the exploration of micro-conformational changes of refolded β-lactoglobulin after thermal exposure: A steady state and time-resolved fluorescence approach
- (2012) Umesh C. Halder et al. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
- Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate
- (2011) Guanli Zhao et al. FOOD CHEMISTRY
- Polysaccharide–protein interactions in dairy matrices, control and design of structures
- (2011) Milena Corredig 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
- Interfacial and foaming properties of soy protein and their hydrolysates
- (2009) Karina D. Martínez et al. FOOD HYDROCOLLOIDS
- Impaired or accelerated aggregation of proteins in sterilised milk by adding surfactants
- (2009) M. Mellema et al. INTERNATIONAL DAIRY JOURNAL
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now