Properties of transglutaminase‐induced myofibrillar/wheat gluten gels

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

(2020) Sumeng Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix

(2020) Shumin Yi et al.   FOOD HYDROCOLLOIDS

Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

(2019) Alane Cangani Alves et al.   FOOD HYDROCOLLOIDS

Effect of l -histidine on the heat-induced aggregation of bighead carp ( Aristichthys nobilis ) myosin in low/high ionic strength solution

(2018) Ruichang Gao et al.   FOOD HYDROCOLLOIDS

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

(2018) Zhong-Kai Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

(2018) Bingzhi Wang et al.   Food and Bioprocess Technology

Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase‐Crosslinked Tofu Gel

(2018) Chuanyun Li et al.   JOURNAL OF FOOD SCIENCE

Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents

(2018) Hongjuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

(2018) Ren Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

(2017) Xin-Sheng Qin et al.   Food and Bioprocess Technology

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

(2017) Kai-Qiang Wang et al.   FOOD CHEMISTRY

Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase

(2017) Hong Chul Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

(2016) Kaiqiang Wang et al.   FOOD CHEMISTRY

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

(2014) Yuan-yuan Chang et al.   CARBOHYDRATE POLYMERS

Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella)

(2013) Tanaji G. Kudre et al.   Food Biophysics

Ultra high pressure homogenized soy flour for tofu making

(2013) Hsiao-Hui Liu et al.   FOOD HYDROCOLLOIDS

Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins

(2013) Ayelén A. Hugo et al.   FOOD HYDROCOLLOIDS

Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels

(2013) Hong C. Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase

(2013) Bung-Orn Hemung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE

Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

(2011) Mao Yang et al.   FOOD RESEARCH INTERNATIONAL

Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

(2011) Sochaya Chanarat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

(2010) Ru Liu et al.   FOOD HYDROCOLLOIDS

Characterization of water state and distribution in textured soybean protein using DSC and NMR

(2010) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

(2009) Mangang Wu et al.   JOURNAL OF FOOD SCIENCE

Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean

(2008) Rui Yukui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION