Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels
- 31 March 1994
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 8 (1) , 1-8
- https://doi.org/10.1016/s0268-005x(09)80139-2
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Immobilization of enzymes in protein films prepared using transglutaminase.Agricultural and Biological Chemistry, 1987
- .ALPHA.s1-Casein film prepared using transglutaminase.Agricultural and Biological Chemistry, 1987
- Functional properties of heterologous polymer prepared by transglutaminase between milk casein and soybean globulin.Agricultural and Biological Chemistry, 1987
- Gelation mechanism of protein solution by transglutaminase.Agricultural and Biological Chemistry, 1986
- Gelation of casein and soybean globulins by transglutaminase.Agricultural and Biological Chemistry, 1985
- Transglutaminase Catalyzed Cross‐Linking of Myosin to Soya Protein, Casein and GlutenJournal of Food Science, 1984
- Functional properties of food proteins polymerized by transglutaminase.Agricultural and Biological Chemistry, 1984
- Crosslinking Between Different Food Proteins by TransglutaminaseJournal of Food Science, 1983
- Crosslinking of soybean 7S and 11S proteins by transglutaminase.Agricultural and Biological Chemistry, 1980
- Crosslinking of casein components by transglutaminase.Agricultural and Biological Chemistry, 1980