Source: International Journal of Food Properties. 2017, Vol. 20 Issue 12, p3191-3203. 13p. 1 Black and White Photograph, 1 Diagram, 1 Chart, 3 Graphs.

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Academic Journal

Structure and Property Changes of Transglutaminase-Induced Modification of Sodium Caseinate in the Presence of Oligochitosan of 5 kDa.

Authors : Fu, Miao¹ (AUTHOR); Zhao, Xin-Huai^1,2,3 (AUTHOR)

Subjects: *TRANSGLUTAMINASES; *FOOD composition; *SODIUM caseinate

Source: International Journal of Food Properties. 2016, Vol. 19 Issue 11, p2596-2607. 12p. 1 Diagram, 2 Charts, 4 Graphs.

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Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

Authors : Young-Boong Kim; Samooel Jung; Hae In Yong

Subjects: konjac gel; chemistry.chemical_classification; lcsh:TP368-456

Source: International Journal of Food Properties, Vol 23, Iss 1, Pp 1296-1309 (2020)

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Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase.

Authors : Shiau, Sy-Yu¹ (AUTHOR) ; Chang, Yung-Ho² (AUTHOR)

Subjects: *FOOD texture; *RHEOLOGY; *NOODLES

Source: International Journal of Food Properties. Dec2013, Vol. 16 Issue 7, p1429-1441. 13p. 4 Charts, 3 Graphs.

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Academic Journal

Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase.

Authors : Zhang, Yi-Ning¹ (AUTHOR); Zhao, Xin-Huai^1,2 (AUTHOR)

Subjects: *COMPOSITION of soybeans; *PROTEIN crosslinking; *GELATIN

Source: International Journal of Food Properties. Nov/Dec2013, Vol. 16 Issue 6, p1257-1270. 14p. 3 Graphs.

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Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product.

Authors : Jiang, Shu-Juan¹ (AUTHOR); Zhao, Xin-Huai^1,2 (AUTHOR)

Subjects: *PROTEIN crosslinking; *GLUCOSAMINE; *CONJUGATION (Biology)

Source: International Journal of Food Properties. Nov/Dec2012, Vol. 15 Issue 6, p1286-1299. 14p.

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فلترة النتائج

Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment.

Structural properties of gluten modified by ascorbic acid and transglutaminase.

Microstructure of transglutaminase-induced gelatin-natamycin fungistatic composite films.

Structure and Property Changes of Transglutaminase-Induced Modification of Sodium Caseinate in the Presence of Oligochitosan of 5 kDa.

Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase.

Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase.

Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product.

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