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Journal Abstract Search

261 related items for PubMed ID: 19323728

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  • 3. Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-cross-linked bovine serum albumin gels.
    Gan CY, Alkarkhi AF, Easa AM.
    J Biosci Bioeng; 2009 Apr; 107(4):366-72. PubMed ID: 19332294
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  • 4. Protein cross-linking in food.
    Gerrard JA, Meade SJ, Miller AG, Brown PK, Yasir SB, Sutton KH, Newberry MP.
    Ann N Y Acad Sci; 2005 Jun; 1043():97-103. PubMed ID: 16037227
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  • 5. 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
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  • 8. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.
    Yeoh SY, Alkarkhi AF, Ramli SB, Easa AM.
    Int J Food Sci Nutr; 2011 Jun; 62(4):410-7. PubMed ID: 21306189
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  • 9. Cross-linking of type I collagen with microbial transglutaminase: identification of cross-linking sites.
    Stachel I, Schwarzenbolz U, Henle T, Meyer M.
    Biomacromolecules; 2010 Mar 08; 11(3):698-705. PubMed ID: 20131754
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  • 15. 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 Mar 08; 31(7):708-15. PubMed ID: 24963959
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  • 18. 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 08; 85(9):2720-2727. PubMed ID: 32776580
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  • 20. 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 08; 96(10):3559-66. PubMed ID: 26592723
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