Influence of transglutaminase treatment on the thermoreversible gelation of gelatin
- 1 May 2001
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 15 (3) , 271-276
- https://doi.org/10.1016/s0268-005x(01)00025-x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Structural and mechanical properties of biopolymer gelsPublished by Springer Nature ,2005
- Barrier and Tensile Properties of Transglutaminase Cross‐linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol ContentJournal of Food Science, 1999
- Emulsifying Properties of Milk Proteins Cross-linked with Microbial TransglutaminaseInternational Dairy Journal, 1998
- Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilizationTrends in Food Science & Technology, 1997
- Improvement of the pH-solubility profile of sodium caseinate by using Ca2+-independent microbial transglutaminase with gelatinFood Hydrocolloids, 1997
- Cross-Linking of Milk Proteins with Transglutaminase at the Oil−Water InterfaceJournal of Agricultural and Food Chemistry, 1997
- Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with TransglutaminaseJournal of Agricultural and Food Chemistry, 1996
- Purification and characteristics of a novel transglutaminase derived from microorganisms.Agricultural and Biological Chemistry, 1989
- The ɛ-(γ-Glutamyl)Lysine Crosslink and the Catalytic Role of TransglutaminasesAdvances in Protein Chemistry, 1977
- A note on the rubber-like properties of gelatinRheologica Acta, 1958