Rheological properties and baking performance of rye dough as affected by transglutaminase

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Food Chemistry, Biotransformation, Biochemistry +5

Transglutaminase Catalyzed Reactions: Impact on Food Applications

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Biosynthesis, Metabolic Pathways, Engineering +11

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

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Food Chemistry, In Vitro Fermentation, Biochemistry +12

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

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Biomanufacturing, Different Gluten-free Flours, Microbial Transglutaminase +5