Whey protein isolate with improved film properties through cross-linking catalyzed by small laccase from Streptomyces coelicolor

Improved thermal-stability and mechanical properties of type I collagen by crosslinking with casein, keratin and soy protein isolate using transglutaminase

(2017) Xiaomeng Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Heterologous production of a temperature and pH-stable laccase from Bacillus vallismortis fmb-103 in Escherichia coli and its application

(2017) Jianna Sun et al.   PROCESS BIOCHEMISTRY

Recent trends in fungal laccase for various industrial applications: An eco-friendly approach - A review

(2016) T. Senthivelan et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Effects of α 1 /α 2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia ( Tilapia zillii ) skins

(2016) Shulin Chen et al.   FOOD HYDROCOLLOIDS

Crosslinking in polysaccharide and protein films and coatings for food contact – A review

(2016) Henriette M.C. Azeredo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Transglutaminase-induced crosslinking of gelatin–calcium carbonate composite films

(2015) Yuemeng Wang et al.   FOOD CHEMISTRY

Modified Gelatin Films from Croaker Skins: Effects of pH, and Addition of Glycerol and Chitosan

(2015) Sidney Fernandes Bandeira et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique

(2015) Mehraj Ahmad et al.   PROGRESS IN ORGANIC COATINGS

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

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

Effect of heat and transglutaminase on solubility of goat milk protein-based films

(2014) Jasim S Al-Saadi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Changes in Protein Conformation and Surface Hydrophobicity upon Peroxidase-Catalyzed Cross-Linking of Apo-α-lactalbumin

(2014) Yunus Saricay et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-Lactoglobulin conformation and mixed sugar beet pectin gel matrix is changed by laccase

(2013) Jiyoung Jung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase

(2012) Sochaya Chanarat et al.   FOOD HYDROCOLLOIDS

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

(2012) Óscar L. Ramos et al.   FOOD HYDROCOLLOIDS

Oxidation promotes cross-linking but impairs film-forming properties of whey proteins

(2012) Yaosong Wang et al.   JOURNAL OF FOOD ENGINEERING

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

(2012) Bingcan Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein Heteroconjugation by the Peroxidase-Catalyzed Tyrosine Coupling Reaction

(2011) Kosuke Minamihata et al.   BIOCONJUGATE CHEMISTRY

Improving Laccase Catalyzed Cross-Linking of Whey Protein Isolate and Their Application as Emulsifiers

(2011) Hairan Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ROLE OF PEROXIDASE AND H2O2 IN CROSS-LINKING OF GLUTEN PROTEINS

(2011) B.T. MANU et al.   JOURNAL OF FOOD BIOCHEMISTRY

Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level

(2010) Natthaporn Limpan et al.   JOURNAL OF FOOD ENGINEERING

Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels

(2009) D. Ercili Cura et al.   INTERNATIONAL DAIRY JOURNAL

Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity

(2008) Javier Osés et al.   FOOD HYDROCOLLOIDS

The Structure of the Small Laccase from Streptomyces coelicolor Reveals a Link between Laccases and Nitrite Reductases

(2008) Tereza Skálová et al.   JOURNAL OF MOLECULAR BIOLOGY

Thermal stability of soy protein isolate and hydrolysate ingredients

(2007) M. Ryan et al.   FOOD CHEMISTRY