Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking - Concepedia

Concepedia

Publication | Closed Access

Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking

141

Citations

20

References

2001

Year

Ranjan Sharma, P. Chr. Lorenzen, K.B. Qvist

International Dairy Journal

Protein ChemistryGlycosylationBiochemistryIndividual Proteins TowardsProtein FoldingSkim MilkNatural SciencesProtein EngineeringTransglutaminase TreatmentBiomolecular EngineeringProtein Purification

References

	Year	Citations

Page 1