Concepedia

Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment

Qiang Cui, Guorong Wang, Da Gao, Lin Wang, Anqi Zhang, Xibo Wang, Ning Xu, Lianzhou Jiang

Process Biochemistry · 2019 · 96 citations · 44 references

DOI

Concepts

References

44

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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Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

, , +14

Comparative study of high intensity ultrasound effects on food proteins functionality

Carolina Arzeni, Karina D. Martínez, Paula Zema et al. · Journal of Food Engineering · 2011 · 720 citations

, , +15

Transglutaminase and its use for food processing

Masao Motoki, Katsuya Seguro · Trends in Food Science & Technology · 1998 · 682 citations

, , +9

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