Dual‐protein system composed of soy protein and β‐lactoglobulin: effect of transglutaminase‐mediated crosslinking on its allergenicity and conformation

Ähnliche Einträge

• Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
  von: Guangliang Xing, et al.
  Veröffentlicht: (2024)
• Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers
  von: Guangliang Xing, et al.
  Veröffentlicht: (2024)
• A study on structural, functional properties and allergenicity of β‐lactoglobulin by malondialdehyde during milk processing
  von: Xin Qu, et al.
  Veröffentlicht: (2025)
• Effect of transglutaminase cross‐linking on the structure and emulsification performance of heated black bean protein isolate
  von: Yue San, et al.
  Veröffentlicht: (2024)
• Egg white protein and transglutaminase synergistically improve the gel quality of frozen thawed damaged shrimp surimi
  von: Yantao Yin, et al.
  Veröffentlicht: (2026)