178 related articles for article (PubMed ID: 1970346)
1. Crosslinking of whey protein by transglutaminase.
Aboumahmoud R; Savello P
J Dairy Sci; 1990 Feb; 73(2):256-63. PubMed ID: 1970346
[TBL] [Abstract][Full Text] [Related]
2. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase.
Truong VD; Clare DA; Catignani GL; Swaisgood HE
J Agric Food Chem; 2004 Mar; 52(5):1170-6. PubMed ID: 14995116
[TBL] [Abstract][Full Text] [Related]
3. Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases.
Bertrand-Harb C; Baday A; Dalgalarrondo M; Chobert JM; Haertlé T
Nahrung; 2002 Aug; 46(4):283-9. PubMed ID: 12224426
[TBL] [Abstract][Full Text] [Related]
4. Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin.
Hernàndez-Balada E; Taylor MM; Phillips JG; Marmer WN; Brown EM
Bioresour Technol; 2009 Jul; 100(14):3638-43. PubMed ID: 19324543
[TBL] [Abstract][Full Text] [Related]
5. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme.
Eissa AS; Bisram S; Khan SA
J Agric Food Chem; 2004 Jul; 52(14):4456-64. PubMed ID: 15237952
[TBL] [Abstract][Full Text] [Related]
6. Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora.
Didelot S; Bordenave-Juchereau S; Rosenfeld E; Piot JM; Sannier F
J Dairy Res; 2006 May; 73(2):163-70. PubMed ID: 16476172
[TBL] [Abstract][Full Text] [Related]
7. Heat denaturation of whey proteins. Comparative studies with physical and immunological methods.
Levieux D
Ann Rech Vet; 1980; 11(1):89-97. PubMed ID: 6776869
[TBL] [Abstract][Full Text] [Related]
8. Transglutaminase catalysis of modified whey protein dispersions.
Clare DA; Daubert CR
J Food Sci; 2010 May; 75(4):C369-77. PubMed ID: 20546397
[TBL] [Abstract][Full Text] [Related]
9. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
Meza-Nieto MA; Vallejo-Cordoba B; González-Córdova AF; Félix L; Goycoolea FM
J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
[TBL] [Abstract][Full Text] [Related]
10. pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate.
Agyare KK; Damodaran S
J Agric Food Chem; 2010 Feb; 58(3):1946-53. PubMed ID: 20088508
[TBL] [Abstract][Full Text] [Related]
11. Peptic and tryptic hydrolysis of native and heated whey protein to reduce its antigenicity.
Kim SB; Ki KS; Khan MA; Lee WS; Lee HJ; Ahn BS; Kim HS
J Dairy Sci; 2007 Sep; 90(9):4043-50. PubMed ID: 17699020
[TBL] [Abstract][Full Text] [Related]
12. Acid-induced gelation of enzymatically modified, preheated whey proteins.
Eissa AS; Khan SA
J Agric Food Chem; 2005 Jun; 53(12):5010-7. PubMed ID: 15941349
[TBL] [Abstract][Full Text] [Related]
13. Electrophoresis of cottage cheese whey proteins and their polymers.
Lee DN; Moore EE; Merson RL
J Dairy Sci; 1975 May; 58(5):658-67. PubMed ID: 237944
[TBL] [Abstract][Full Text] [Related]
14. Different digestion of caprine whey proteins by human and porcine gastrointestinal enzymes.
Eriksen EK; Holm H; Jensen E; Aaboe R; Devold TG; Jacobsen M; Vegarud GE
Br J Nutr; 2010 Aug; 104(3):374-81. PubMed ID: 20307348
[TBL] [Abstract][Full Text] [Related]
15. Expanded functionality of modified whey protein dispersions after transglutaminase catalysis.
Clare DA; Daubert CR
J Food Sci; 2011 May; 76(4):C576-84. PubMed ID: 22417338
[TBL] [Abstract][Full Text] [Related]
16. Chitosan-whey protein edible films produced in the absence or presence of transglutaminase: analysis of their mechanical and barrier properties.
Di Pierro P; Chico B; Villalonga R; Mariniello L; Damiao AE; Masi P; Porta R
Biomacromolecules; 2006 Mar; 7(3):744-9. PubMed ID: 16529409
[TBL] [Abstract][Full Text] [Related]
17. Proteomic profiling of microbial transglutaminase-induced polymerization of milk proteins.
Hsieh JF; Pan PH
J Dairy Sci; 2012 Feb; 95(2):580-9. PubMed ID: 22281322
[TBL] [Abstract][Full Text] [Related]
18. Use of chitosan for selective removal of beta-lactoglobulin from whey.
Casal E; Montilla A; Moreno FJ; Olano A; Corzo N
J Dairy Sci; 2006 May; 89(5):1384-9. PubMed ID: 16606709
[TBL] [Abstract][Full Text] [Related]
19. Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by sequential enzymatic cross-linking and thermal pretreatments.
Zhang W; Zhong Q
J Agric Food Chem; 2009 Oct; 57(19):9181-9. PubMed ID: 19807163
[TBL] [Abstract][Full Text] [Related]
20. Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase.
Chen CC; Hsieh JF
Sci Rep; 2016 Dec; 6():39040. PubMed ID: 27966639
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]