In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

In vitro digestibility and immunoreactivity of bovine milk proteins

(2016) Andrew B. Do 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

Preparation of double-network tofu with mechanical and sensory toughness

(2016) Jun-Jie Hou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase

(2016) Xin Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan

(2015) Laure Rinaldi et al.   INTERNATIONAL DAIRY JOURNAL

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

(2015) Han Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro gastrointestinal digestion of liquid and semi-liquid dairy matrixes

(2014) Laure Rinaldi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proteolytic activity of Lactobacillus strains on soybean proteins

(2014) Laura Aguirre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial transglutaminase-induced polymerization of β-conglycinin and glycinin in soymilk: A proteomics approach

(2013) Jung-Feng Hsieh et al.   FOOD HYDROCOLLOIDS

Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

(2013) A. Grygorczyk et al.   FOOD HYDROCOLLOIDS

Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

(2012) Wei Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin

(2012) Adam Macierzanka et al.   FOOD CHEMISTRY

Effect of polymerization with transglutaminase on in vitro digestion and antigenicity of β-lactoglobulin

(2012) Mariana Battaglin Villas-Boas et al.   INTERNATIONAL DAIRY JOURNAL

The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

(2012) Barbara Wróblewska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analysis of α-lactalbumin-, β-lactoglobulin-, and casein-specific IgE among children with atopic diseases in a tertiary medical center in northern Taiwan

(2012) Fu-Mei Chen et al.   JOURNAL OF MICROBIOLOGY IMMUNOLOGY AND INFECTION

GELATION OF MIXTURES OF SOYMILK AND RECONSTITUTED SKIM MILK SUBJECTED TO COMBINED ACID AND RENNET

(2012) CHUNGUO LIN et al.   JOURNAL OF TEXTURE STUDIES

Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt

(2011) Tuba Şanlı et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin

(2010) Evanthia Monogioudi et al.   FOOD HYDROCOLLOIDS

Digestibility and allergenicity assessment of enzymatically crosslinked β-casein

(2010) Dragana Stanic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Assessing the digestibility of genetically modified soybean: Physiologically based in vitro digestion and fermentation model

(2009) Soon-Mi Shim et al.   FOOD RESEARCH INTERNATIONAL

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

Immunoreactivity and digestibility of high-pressure-treated whey proteins

(2007) Rosa Chicón et al.   INTERNATIONAL DAIRY JOURNAL