Protein–protein crosslinking in food: methods, consequences, applications
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Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed mealProtein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value.Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.Caseinate-gelatin and caseinate-hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties.A simplified management of the in situ evaluation of feedstuffs in ruminants: Application to the study of the digestive availability of protein and amino acids corrected for the ruminal microbial contamination.Fluorescence from the maillard reaction and its potential applications in food science.Enzyme-catalyzed protein crosslinking.Stabilization of food dispersions by enzymes.Personalizing protein nourishmentApplication of molecular dynamic simulation to study food proteins: A review.Development of shelf stable protein rich composite cereal bar.Towards non-invasive methods to determine the effect of treatment of soya-bean meal on lysine availability in dairy cows.Interaction of collagen with chlorosulphonated paraffin tanning agents: Fourier transform infrared spectroscopic analysis and molecular dynamics simulations.Development of crayfish bio-based plastic materials processed by small-scale injection moulding.Wheat gluten-based materials plasticised with glycerol and water by thermoplastic mixing and thermomoulding.Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system.Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity.Interface-related attributes of the Maillard reaction-born glycoproteins.Effect of pH on the thermal gelation of carob protein isolate.Crosslinking of peanut allergen Ara h 2 by polyphenol oxidase: digestibility and potential allergenicity assessment.Rapid Biopolymerisation During Wound Plug Formation in Green AlgaeBio-inspired “green” nanocomposite using hydroxyapatite synthesized from eggshell waste and soy proteinAn eco-friendly wood adhesive from soy protein and lignin: performance propertiesAntioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation ProcessMaillard Reaction in Natural Rubber Latex: Characterization and Physical Properties of Solid Natural Rubber
P2860
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P2860
Protein–protein crosslinking in food: methods, consequences, applications
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в грудні 2002
@uk
name
Protein–protein crosslinking in food: methods, consequences, applications
@en
Protein–protein crosslinking in food: methods, consequences, applications
@nl
type
label
Protein–protein crosslinking in food: methods, consequences, applications
@en
Protein–protein crosslinking in food: methods, consequences, applications
@nl
prefLabel
Protein–protein crosslinking in food: methods, consequences, applications
@en
Protein–protein crosslinking in food: methods, consequences, applications
@nl
P1476
Protein–protein crosslinking in food: methods, consequences, applications
@en
P2093
Juliet A. Gerrard
P304
P356
10.1016/S0924-2244(02)00257-1
P577
2002-12-01T00:00:00Z