Concepedia

Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate

Michio Muguruma, Keiko Tsuruoka, Kazunori Katayama, Yuny Erwanto, Satoshi Kawahara, Kiyoshi Yamauchi, Shridhar K. Sathe, Takahiko Soeda

Meat Science · 2003 · 106 citations · 26 references

DOI

Concepts

References

26

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

, , +8

Purification and characteristics of a novel transglutaminase derived from microorganisms.

Hiroyasu ANDO, Masae ADACHI, Koichi UMEDA et al. · Agricultural and Biological Chemistry · 1989 · 532 citations · Full text

, , +15

Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins

Shigeru Hayakawa, Shuryo Nakai · Journal of Food Science · 1985 · 509 citations

, , +17

Oral intake of phosphorus can determine the serum concentration of 1,25-dihydroxyvitamin D by determining its production rate in humans.

Anthony A. Portale, Bernard P. Halloran, Michelle M. Murphy et al. · Journal of Clinical Investigation · 1986 · 273 citations · Full text

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