Thermodynamic Compatibility of Substrate Proteins Affects Their Cross-Linking by Transglutaminase
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (5) , 1211-1217
- https://doi.org/10.1021/jf950569x
Abstract
No abstract availableKeywords
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- Polymerization and Gelation of Carp Myosin by Microbial TransglutaminaseNIPPON SUISAN GAKKAISHI, 1990
- Crosslinking Between Different Food Proteins by TransglutaminaseJournal of Food Science, 1983
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970