Microbial Transglutaminase: General Characteristics and Performance in Food Processing Technology

Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria

(2012) Katharina Hinz et al.   JOURNAL OF DAIRY RESEARCH

Application and sensory evaluation of enzymatically texturised vegetable proteins in food models

(2011) Christian Schäfer et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization of microbial transglutaminase activity in ice cream using response surface methodology

(2010) Priscilla Nuernberg Rossa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aplicação de filmes proteicos à base de soro de leite

(2009) Cristiana Maria Pedroso Yoshida et al.   Food Science and Technology

Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

(2009) M.D. Romero de Ávila et al.   MEAT SCIENCE

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

(2007) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE