155 related articles for article (PubMed ID: 33368295)
1. Enhancing the functional characteristics of soy protein isolate via cross-linking catalyzed by Bacillus subtilis transglutaminase.
Liu Y; Zhang Y; Guo Z; Wang C; Kang H; Li J; Wang W; Li Y; Lu F; Liu Y
J Sci Food Agric; 2021 Aug; 101(10):4154-4160. PubMed ID: 33368295
[TBL] [Abstract][Full Text] [Related]
2. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa.
Fu M; Zhao XH
J Sci Food Agric; 2017 Jan; 97(1):58-64. PubMed ID: 26916835
[TBL] [Abstract][Full Text] [Related]
3. Characterization of transglutaminase from Bacillus subtilis and its cross-linking function with a bovine serum albumin model.
Liu Y; Huang L; Zheng D; Fu Y; Shan M; Li Y; Xu Z; Jia L; Wang W; Lu F
Food Funct; 2018 Nov; 9(11):5560-5568. PubMed ID: 30306167
[TBL] [Abstract][Full Text] [Related]
4. Development of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase.
Yew SE; Lim TJ; Lew LC; Bhat R; Mat-Easa A; Liong MT
J Food Sci; 2011 Apr; 76(3):H108-15. PubMed ID: 21535834
[TBL] [Abstract][Full Text] [Related]
5. Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate.
Xu J; Guo S; Li X; Jiang S; Zhong X; Zheng Z
J Sci Food Agric; 2021 Jul; 101(9):3870-3879. PubMed ID: 33336789
[TBL] [Abstract][Full Text] [Related]
6. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels.
Zhang M; Yang Y; Acevedo NC
Food Chem; 2020 Jul; 318():126421. PubMed ID: 32126461
[TBL] [Abstract][Full Text] [Related]
7. Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products.
Yao XT; Zhao XH
J Sci Food Agric; 2016 May; 96(7):2418-25. PubMed ID: 26234923
[TBL] [Abstract][Full Text] [Related]
8. A novel approach for improving the yield of Bacillus subtilis transglutaminase in heterologous strains.
Liu Y; Lin S; Zhang X; Liu X; Wang J; Lu F
J Ind Microbiol Biotechnol; 2014 Aug; 41(8):1227-35. PubMed ID: 24947581
[TBL] [Abstract][Full Text] [Related]
9. Cross-linking of soybean protein isolate-chitosan coacervate with transglutaminase utilizing capsanthin as the model core.
Huang GQ; Xiao JX; Qiu HW; Yang J
J Microencapsul; 2014; 31(7):708-15. PubMed ID: 24963959
[TBL] [Abstract][Full Text] [Related]
10. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
Jiang J; Xiong YL
Meat Sci; 2013 Mar; 93(3):469-76. PubMed ID: 23273452
[TBL] [Abstract][Full Text] [Related]
11. Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate.
Weng W; Zheng H
Food Chem; 2015 Feb; 169():255-60. PubMed ID: 25236224
[TBL] [Abstract][Full Text] [Related]
12. Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction.
Gan CY; Cheng LH; Easa AM
J Food Sci; 2009 Mar; 74(2):C141-6. PubMed ID: 19323728
[TBL] [Abstract][Full Text] [Related]
13. Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.
Ojukwu M; Tan JS; Easa AM
J Food Sci; 2020 Sep; 85(9):2720-2727. PubMed ID: 32776580
[TBL] [Abstract][Full Text] [Related]
14. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel.
Zhang P; Hu T; Feng S; Xu Q; Zheng T; Zhou M; Chu X; Huang X; Lu X; Pan S; Li-Chan EC; Hu H
Ultrason Sonochem; 2016 Mar; 29():380-7. PubMed ID: 26585018
[TBL] [Abstract][Full Text] [Related]
15. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment.
Qin XS; Luo SZ; Cai J; Zhong XY; Jiang ST; Zhao YY; Zheng Z
Ultrason Sonochem; 2016 Jul; 31():590-7. PubMed ID: 26964986
[TBL] [Abstract][Full Text] [Related]
16. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics.
Zhang M; Zhang BY; Sun X; Liu YA; Yu Z; Wang X; Xu N
Int J Biol Macromol; 2024 Mar; 261(Pt 1):129716. PubMed ID: 38290624
[TBL] [Abstract][Full Text] [Related]
17. Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying properties.
Tao F; Jiang H; Chen W; Zhang Y; Pan J; Jiang J; Jia Z
J Sci Food Agric; 2018 Dec; 98(15):5683-5689. PubMed ID: 29736983
[TBL] [Abstract][Full Text] [Related]
18. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu.
Zhu J; Deng H; Yang A; Wu Z; Li X; Tong P; Chen H
Food Funct; 2019 Sep; 10(9):5485-5497. PubMed ID: 31411222
[TBL] [Abstract][Full Text] [Related]
19. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures.
Qin XS; Luo SZ; Cai J; Zhong XY; Jiang ST; Zheng Z; Zhao YY
J Sci Food Agric; 2016 Aug; 96(10):3559-66. PubMed ID: 26592723
[TBL] [Abstract][Full Text] [Related]
20. Characteristics of soy films as affected by transglutaminase cross-linking and inclusions of pectin and protein enhancers.
Tan Y; Cao Y; Chang SKC
J Food Sci; 2024 Jul; 89(7):4389-4402. PubMed ID: 38957134
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
