✦ LIBER ✦

Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins

✍ Scribed by Christian Schäfer; Christian Zacherl; Karl-Heinz Engel; Sybille Neidhart; Reinhold Carle

Book ID: 116540944
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 287 KB
Volume: 8
Category: Article
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2007.01.005

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Protein cluster formation during enzymat

Protein cluster formation during enzymatic cross-linking of globular proteins

✍ Saricay, Yunus; Dhayal, Surender Kumar; Wierenga, Peter Alexander; de Vries, Ren 📂 Article 📅 2012 🏛 Royal Society of Chemistry 🌐 English ⚖ 298 KB

Yoghurt gel formation by means of enzyma

Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation

✍ Martin P. Bönisch; Manfred Huss; Sabine Lauber; Ulrich Kulozik 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 928 KB

The conundrum of gel formation by molecu

The conundrum of gel formation by molecular nanofibers, wormlike micelles, and filamentous proteins: gelation without cross-links?

✍ Raghavan, Srinivasa R.; Douglas, Jack F. 📂 Article 📅 2012 🏛 Royal Society of Chemistry 🌐 English ⚖ 928 KB

Factors Influencing the Formation and St

Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking

✍ Alison Matalanis; David Julian McClements 📂 Article 📅 2011 🏛 Springer US 🌐 English ⚖ 399 KB

Spectral, Thermal, and Mechanical Proper

Spectral, Thermal, and Mechanical Properties of Furfural and Formaldehyde Cross-Linked Soy Protein Concentrate: A Comparative Study

✍ Das, S. N.; Routray, M.; Nayak, P. L. 📂 Article 📅 2008 🏛 Taylor and Francis Group 🌐 English ⚖ 338 KB

Comparative study on protein cross-linki

Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

✍ Sochaya Chanarat; Soottawat Benjakul; Aran H-Kittikun 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 316 KB 👁 1 views

## Abstract **BACKGROUND:** Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross‐linking and gel property o