Structure and property changes of soybean protein isolates resulted from the glycation and cross-linking by transglutaminase and a degraded chitosan

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(2016)   JOURNAL OF FOOD BIOCHEMISTRY

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(2016)   PACKAGING TECHNOLOGY AND SCIENCE

Property modification of caseinate responsible to transglutaminase-induced glycosylation and crosslinking in the presence of a degraded chitosan

(2015) Chang-Yue Zhu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

(2014) Chun-Li Song et al.   FOOD CHEMISTRY

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

(2013) Feng Xue et al.   FOOD RESEARCH INTERNATIONAL

Current views on fungal chitin/chitosan, human chitinases, food preservation, glucans, pectins and inulin: A tribute to Henri Braconnot, precursor of the carbohydrate polymers science, on the chitin bicentennial

(2011) Riccardo A.A. Muzzarelli et al.   CARBOHYDRATE POLYMERS

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

(2011) Yan Liu et al.   FOOD CHEMISTRY

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

Preparation of a series of chitooligomers and their effect on hepatocytes

(2009) Meng Tian et al.   CARBOHYDRATE POLYMERS

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

A Perspective on the Maillard Reaction and the Analysis of Protein Glycation by Mass Spectrometry: Probing the Pathogenesis of Chronic Disease

(2008) Qibin Zhang et al.   JOURNAL OF PROTEOME RESEARCH

Crosslinking of milk whey proteins by transglutaminase

(2008) Cony Gauche et al.   PROCESS BIOCHEMISTRY

Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties

(2007) Beate Hiller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY