Improvement of protein gel by physical and enzymatic treatment
- 3 November 1993
- journal article
- Published by Taylor & Francis in Food Reviews International
- Vol. 9 (4) , 445-471
- https://doi.org/10.1080/87559129309540974
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
- Melting of heat-induced ovalbumin gel by pressureFood Hydrocolloids, 1991
- Changes in interfacial properties of hen egg ovalbumin caused by freeze-drying and spray-dryingJournal of Agricultural and Food Chemistry, 1989
- Physicochemical and functional properties of hen ovalbumin dephosphorylated by acid phosphatase.Agricultural and Biological Chemistry, 1988
- Deglycosylation of hen ovalbumin in native form by endo-.BETA.-N-acetylglucosaminidase.Agricultural and Biological Chemistry, 1988
- Incorporation of amino acids into food proteins by transglutaminase.Agricultural and Biological Chemistry, 1981
- REVERSIBLE GELATION OF ARACHINInternational Journal of Peptide and Protein Research, 1980
- Crosslinking of soybean 7S and 11S proteins by transglutaminase.Agricultural and Biological Chemistry, 1980
- Enzymatic improvement of food flavor. III. Oxidation of the soybean protein-bound aldehyde by aldehyde dehydrogenase.Agricultural and Biological Chemistry, 1979
- Enzymatic improvement of food flavor. II. Removal of beany flavor from soybean products by aldehyde dehydrogenase.Agricultural and Biological Chemistry, 1979
- Enzymatic improvement of food flavor. I. Purification and characterization of bovine liver mitochondrial aldehyde dehydrogenase.Agricultural and Biological Chemistry, 1979