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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

261 related items for PubMed ID: 19323728

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  • 24. Effect of transglutaminase treatment on the properties of cast films of soy protein isolates.
    Tang CH, Jiang Y, Wen QB, Yang XQ.
    J Biotechnol; 2005 Nov 21; 120(3):296-307. PubMed ID: 16084619
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  • 25. 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 21; 93(3):469-76. PubMed ID: 23273452
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  • 26. Identification and quantification of epsilon-(gamma-glutamyl)lysine in digests of enzymatically cross-linked leguminous proteins by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS).
    Schäfer C, Schott M, Brandl F, Neidhart S, Carle R.
    J Agric Food Chem; 2005 Apr 20; 53(8):2830-7. PubMed ID: 15826026
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  • 29. Rheological characterization and dissolution kinetics of fibrin gels crosslinked by a microbial transglutaminase.
    Sun Y, Giraudier O, Garde VL.
    Biopolymers; 2005 Apr 05; 77(5):257-63. PubMed ID: 15700298
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  • 30. Peptidyl linkers for protein heterodimerization catalyzed by microbial transglutaminase.
    Tanaka T, Kamiya N, Nagamune T.
    Bioconjug Chem; 2004 Apr 05; 15(3):491-7. PubMed ID: 15149176
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  • 32. Enzymatic cross-linking of soy proteins within non-fat set yogurt gel.
    Soleymanpuori R, Madadlou A, Zeynali F, Khosrowshahi A.
    J Dairy Res; 2014 Aug 05; 81(3):378-84. PubMed ID: 25052439
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  • 34. Chitin microfibers reinforce soy protein gels cross-linked by transglutaminase.
    Yuan Y, Sun YE, Wan ZL, Yang XQ, Wu JF, Yin SW, Wang JM, Guo J.
    J Agric Food Chem; 2014 May 14; 62(19):4434-42. PubMed ID: 24766388
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  • 35. Acid-induced gelation of enzymatically modified, preheated whey proteins.
    Eissa AS, Khan SA.
    J Agric Food Chem; 2005 Jun 15; 53(12):5010-7. PubMed ID: 15941349
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  • 36. Influence of substrate aggregation state on the enzymatic-induced crosslinking of soy protein isolate.
    Wang X, Wang Y, Wang X, Xing Y, Kuang C, Luo K, Cheng Y, Wang S.
    Food Chem; 2024 Jun 01; 442():138484. PubMed ID: 38271913
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  • 40. Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties.
    Sun Y, Hayakawa S, Izumori K.
    J Agric Food Chem; 2004 Mar 10; 52(5):1293-9. PubMed ID: 14995136
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