360 related articles for article (PubMed ID: 34018189)
1. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
Ouyang Y; Xu J; Ji F; Tan M; Luo S; Zhong X; Zheng Z
J Food Sci; 2021 Jun; 86(6):2387-2397. PubMed ID: 34018189
[TBL] [Abstract][Full Text] [Related]
2. Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten.
Zou PR; Hu F; Ni ZJ; Zhang F; Thakur K; Zhang JG; Wei ZJ
Food Chem; 2022 Oct; 392():133296. PubMed ID: 35636191
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments.
Qin XS; Sun QQ; Zhao YY; Zhong XY; Mu DD; Jiang ST; Luo SZ; Zheng Z
Ultrason Sonochem; 2017 Nov; 39():137-143. PubMed ID: 28732930
[TBL] [Abstract][Full Text] [Related]
6. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
Zhang D; Yang X; Wang Y; Wang B; Wang S; Chang J; Liu S; Wang H
Food Chem; 2022 Oct; 391():133262. PubMed ID: 35640337
[TBL] [Abstract][Full Text] [Related]
7. Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase.
Sun H; Zhao Y; Li X; Huang M; Qiao C; Sun J
Food Chem; 2024 Jun; 443():138609. PubMed ID: 38295569
[TBL] [Abstract][Full Text] [Related]
8. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel.
Cen K; Yu X; Gao C; Yang Y; Tang X; Feng X
Food Chem; 2022 Nov; 394():133456. PubMed ID: 35717909
[TBL] [Abstract][Full Text] [Related]
9. Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions.
Li J; Munir S; Yu X; Yin T; You J; Liu R; Xiong S; Hu Y
Food Funct; 2020 Nov; 11(11):9560-9572. PubMed ID: 33146213
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.
Wang KQ; Luo SZ; Zhong XY; Cai J; Jiang ST; Zheng Z
Food Chem; 2017 Jan; 214():393-399. PubMed ID: 27507490
[TBL] [Abstract][Full Text] [Related]
12. Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na
Yang L; Jia J; Zhou X; Liu M; Zhang Q; Tian L; Tan W; Yang Y; Liu X; Duan X
Food Chem; 2021 Jun; 346():128903. PubMed ID: 33429299
[TBL] [Abstract][Full Text] [Related]
13. Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress.
Lv Y; Feng X; Yang R; Qian S; Liu Y; Xu X; Zhou G; Ullah N; Zhu B; Chen L
Food Chem; 2021 Aug; 353():129453. PubMed ID: 33765599
[TBL] [Abstract][Full Text] [Related]
14. Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion.
Wu M; Yin Q; Bian J; Xu Y; Gu C; Jiao J; Yang J; Zhang Y
Gels; 2023 Nov; 9(11):. PubMed ID: 37999000
[TBL] [Abstract][Full Text] [Related]
15. Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure.
Wang K; Luo S; Cai J; Sun Q; Zhao Y; Zhong X; Jiang S; Zheng Z
Food Chem; 2016 Apr; 197(Pt A):168-74. PubMed ID: 26616937
[TBL] [Abstract][Full Text] [Related]
16. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.
Wang X; Xiong YL; Sato H
J Agric Food Chem; 2017 Sep; 65(38):8451-8458. PubMed ID: 28876922
[TBL] [Abstract][Full Text] [Related]
17. Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation.
Cao H; Jiao X; Fan D; Huang J; Zhao J; Yan B; Zhou W; Zhang W; Ye W; Zhang H
Food Chem; 2019 Jun; 284():45-52. PubMed ID: 30744866
[TBL] [Abstract][Full Text] [Related]
18. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein.
Xiong YL; Blanchard SP; Ooizumi T; Ma Y
J Food Sci; 2010 Mar; 75(2):C215-21. PubMed ID: 20492228
[TBL] [Abstract][Full Text] [Related]
19. Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria.
Tian Y; Wang S; Li T; Lv J; Zhang X; Oh DH; Fu X
J Sci Food Agric; 2024 Apr; 104(6):3468-3476. PubMed ID: 38133640
[TBL] [Abstract][Full Text] [Related]
20. Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics.
Li C; Chen G; Ran C; Liu L; Wang S; Xu Y; Tan Y; Kan J
Food Chem; 2019 Aug; 289():121-129. PubMed ID: 30955593
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
