Effect of Disulfide Bond Reduction on Bovine Serum Albumin-Stabilized Emulsion Gel Formed by Microbial Transglutaminase
- 1 September 2003
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 68 (7), 2215-2220
- https://doi.org/10.1111/j.1365-2621.2003.tb05749.x
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey ProteinJournal of Food Science, 2000
- Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic propertiesFood Hydrocolloids, 1999
- Cross-Linking of Milk Proteins with Transglutaminase at the Oil−Water InterfaceJournal of Agricultural and Food Chemistry, 1997
- Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with TransglutaminaseJournal of Agricultural and Food Chemistry, 1996
- Reactions and potential industrial applications of transglutaminase. Review of literature and patents.Food Biotechnology, 1995
- Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction ConditionsJournal of Food Science, 1994
- Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry, 1978
- A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye BindingAnalytical Biochemistry, 1976
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- The ultraviolet fluorescent of proteins I. The influence of pH and temperatureBiochimica et Biophysica Acta, 1963