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Ping Sun, Qin Zhang, Yu Zhao, Dongshun Zhao, Xiaohui Zhao, Lianzhou Jiang, Yan Zhang, Fei Wu, Xiaonan Sui
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FOOD HYDROCOLLOIDS
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
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Jing-ru Song, Jia-rong Huang, Si-xu Ren, Hong-ze Zheng, Da-yong Zhou, Liang Song
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FOOD HYDROCOLLOIDS
Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application
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Zhengxun Wei, Siqing Dai, Jiayi Huang, Xinyu Hu, Chengxin Ge, Ximing Zhang, Kai Yang, Ping Shao, Peilong Sun, Ning Xiang
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ACS Applied Materials & Interfaces
Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method
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Shah Faisal, Jinchuang Zhang, Shi Meng, Aimin Shi, Liu Li, Qiang Wang, Soheila J. Maleki, Benu Adhikari
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FOOD CHEMISTRY
Programmable scaffolds with aligned porous structures for cell cultured meat
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Yichun Chen, Wenhui Zhang, Xi Ding, Shijie Ding, Changbo Tang, Xianming Zeng, Jie Wang, Guanghong Zhou
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FOOD CHEMISTRY
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels
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Luying Wang, Yabo Dong, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
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FOOD CHEMISTRY
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
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Xue Hei, Zhe Liu, Shanshan Li, Chao Wu, Bo Jiao, Hui Hu, Xiaojie Ma, Jinjin Zhu, Benu Adhikari, Qiang Wang, Aimin Shi
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion
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Meiyu Gu, Yifan Cui, Asad ur Rehman Muhammad, Mengyue Zhang, Xibo Wang, Lina Sun, Qingshan Chen
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FOOD RESEARCH INTERNATIONAL
Highly aligned myotubes formation of piscine satellite cells in 3D fibrin hydrogels of cultured meat
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Hanghang Lou, Hongyun Lu, Shengliang Zhang, Ying Shi, Enbo Xu, Donghong Liu, Qihe Chen
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Interplay between transglutaminase treatment and changes in digestibility of dietary proteins
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Yuxuan Wang, Qipu Xin, Yujia Miao, Xianming Zeng, Hao Li, Kai Shan, Yingqun Nian, Di Zhao, Juqing Wu, Chunbao Li
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FOOD CHEMISTRY
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking
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Juanjuan Du, Jinxuan Cao, Changyu Zhou, Daodong Pan, Fang Geng, Ying Wang
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FOOD RESEARCH INTERNATIONAL
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
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Zhouliang Sun, Wanhui Zhang, Fengkai Zhang, Ivy Chiu, Dan Li, Xinghui Wu, Tianxi Yang, Yang Gao, Huanyu Zheng
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FOOD RESEARCH INTERNATIONAL
Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch
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Wang Chaofan, Qin Kaili, Sun Qingjie, Qiao Xuguang
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Frontiers in Nutrition
Effect of combined treatment of L-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein
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Yungang Cao, Xinrui Han, Fang Yuan, Xin Fan, Miaomiao Liu, Li Feng, Zhaorui Li, Junrong Huang
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Food & Function
Preparation of Recombinant Human Collagen III Protein Hydrogels with Sustained Release of Extracellular Vesicles for Skin Wound Healing
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Lanju Xu, Yufei Liu, Lizong Tang, Hui Xiao, Zhuo Yang, Shufang Wang
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INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
Fabrication of cell cultured meat by hydrogel with topographic microstructures
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Yichun Chen, Anthony Pius Bassey, Haozhe Zhu, Guanghong Zhou
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Food Bioscience
Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate
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Li Zheng, Joe M. Regenstein, Zhongjiang Wang
Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein
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Li Zheng, Joe M. Regenstein, Linyi Zhou, Sayed Mohamed Mokhtar, Zhongjiang Wang
Bioink derived from human placenta supporting angiogenesis
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Yongchao Duan, Wenhui Huang, Bo Zhan, Yuanyuan Li, Xue Xu, Kai Li, Xia Li, Xin Liu, Shenglong Ding, Shuo Wang, Jia Guo, Yukai Wang, Qi Gu
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Biomedical Materials
Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis
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Liyang Du, Shaoyang Li, Zong Meng
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution,rheological properties,and microstructure
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Wen-Tao Guo, Xue-Fei Yang, Yi-Shun Ji, Bin Hu, Wan-Guang Li, Xi-Yang Zhong, Shao-Tong Jiang, Zhi Zheng
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JOURNAL OF CEREAL SCIENCE
Cross-linking of carbonic anhydrase and formate dehydrogenase based on amino acid specific recognition: Conversion of carbon dioxide to formic acid
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Xiaonan Zhang, Wenxuan Shao, Biqiang Chen, Meng Wang
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ENZYME AND MICROBIAL TECHNOLOGY
Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain
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Jia-Lin Wang, Meng-Jin Sun, Zheng-Meng Pei, Zhi Zheng, Shui-Zhong Luo, Yan-Yan Zhao, Xi-Yang Zhong
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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该产品能促进GelMA交联吗?2023-12-04 15:55:51
您好，建议查看相关文献来确定。
最适添加条件是?2023-07-11 20:48:24
您好，谷氨酰胺转氨酶的最适pH是6.0，但在pH5.0-8.0之间该酶都具有较高的活性；最适温度是50℃，但在45℃-55℃之间都有较高的活性。