196 related articles for article (PubMed ID: 33503534)
1. Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure.
Hu ZZ; Sha XM; Huang T; Zhang L; Wang GY; Tu ZC
Food Chem; 2021 Jun; 348():129093. PubMed ID: 33503534
[TBL] [Abstract][Full Text] [Related]
2. Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin.
Hu ZZ; Sha XM; Ye YH; Xiao WR; Tu ZC
J Texture Stud; 2020 Jun; 51(3):511-520. PubMed ID: 31714599
[TBL] [Abstract][Full Text] [Related]
3. Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis.
Su K; Sun W; Li Z; Huang T; Lou Q; Zhan S
Foods; 2023 Aug; 12(16):. PubMed ID: 37628026
[TBL] [Abstract][Full Text] [Related]
4. Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin.
Huang T; Zhao H; Fang Y; Lu J; Yang W; Qiao Z; Lou Q; Xu D; Zhang J
J Texture Stud; 2019 Oct; 50(5):400-409. PubMed ID: 31063585
[TBL] [Abstract][Full Text] [Related]
5. Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin.
Wang C; Su K; Sun W; Huang T; Lou Q; Zhan S
Food Chem; 2023 Nov; 426():136632. PubMed ID: 37336099
[TBL] [Abstract][Full Text] [Related]
6. Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid.
Xie H; Sha XM; Yuan P; Li JL; Hu ZZ; Tu ZC
Front Nutr; 2024; 11():1343394. PubMed ID: 38571750
[TBL] [Abstract][Full Text] [Related]
7. Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.
Huang T; Tu ZC; Wang H; Shangguan X; Zhang L; Zhang NH; Bansal N
Carbohydr Polym; 2017 Jan; 156():294-302. PubMed ID: 27842826
[TBL] [Abstract][Full Text] [Related]
8. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein.
Hu Y; Shao Y; Wu C; Yuan C; Ishimura G; Liu W; Chen S
Food Chem; 2018 Mar; 242():330-337. PubMed ID: 29037697
[TBL] [Abstract][Full Text] [Related]
9. Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales.
Wangtueai S; Noomhorm A; Regenstein JM
J Food Sci; 2010; 75(9):C731-9. PubMed ID: 21535584
[TBL] [Abstract][Full Text] [Related]
10. Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin.
Ding K; Geng H; Guo W; Sun W; Zhan S; Lou Q; Huang T
J Sci Food Agric; 2023 Aug; 103(11):5322-5331. PubMed ID: 37016806
[TBL] [Abstract][Full Text] [Related]
11. Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin-pectin coacervate.
Huang T; Tu ZC; Shangguan X; Wang H; Zhang N; Zhang L; Sha X
J Sci Food Agric; 2018 Feb; 98(3):1024-1032. PubMed ID: 28718883
[TBL] [Abstract][Full Text] [Related]
12. The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation.
Wang Y; Cui Q; Wang X; Wu C; Xu X; Dong X; Pan J
Food Chem; 2024 Aug; 449():139214. PubMed ID: 38581790
[TBL] [Abstract][Full Text] [Related]
13. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates.
Chanarat S; Benjakul S
Food Chem; 2013 Jan; 136(2):929-37. PubMed ID: 23122146
[TBL] [Abstract][Full Text] [Related]
14. Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin.
Sow LC; Kong K; Yang H
J Food Sci; 2018 May; 83(5):1280-1291. PubMed ID: 29660829
[TBL] [Abstract][Full Text] [Related]
15. Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods.
Huang T; Tu ZC; Wang H; Liu W; Zhang L; Zhang Y; ShangGuan XC
J Food Sci Technol; 2017 Apr; 54(5):1256-1265. PubMed ID: 28416876
[TBL] [Abstract][Full Text] [Related]
16. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology.
Huang T; Tu Z; Shangguan X; Wang H; Zhang L; Bansal N
Food Chem; 2021 May; 343():128413. PubMed ID: 33268178
[TBL] [Abstract][Full Text] [Related]
17. Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties.
Zhou X; Zheng Y; Zhong Y; Wang D; Deng Y
Food Chem; 2022 Jul; 383():132366. PubMed ID: 35182871
[TBL] [Abstract][Full Text] [Related]
18. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
Shahsavani Mojarrad L; Rafe A; Sadeghian A; Niazmand R
J Texture Stud; 2017 Dec; 48(6):624-632. PubMed ID: 28557021
[TBL] [Abstract][Full Text] [Related]
19. Enzymatically cross-linked tilapia gelatin hydrogels: physical, chemical, and hybrid networks.
Bode F; da Silva MA; Drake AF; Ross-Murphy SB; Dreiss CA
Biomacromolecules; 2011 Oct; 12(10):3741-52. PubMed ID: 21819136
[TBL] [Abstract][Full Text] [Related]
20. Effect of poly-γ-glutamic acid on hydration and structure of wheat gluten.
Xie X; Wu X; Shen Y; Song M; Xu C; Zhang B; Aziz U; Xu X
J Food Sci; 2020 Oct; 85(10):3214-3219. PubMed ID: 32857865
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]