Microbial transglutaminase (MTGase) is an enzyme of the class of transferases widely
known to modify protein functional properties in food systems. The main mechanisms of …

Proteins play a crucial role in determining texture and structure of many food products.
Although some animal proteins (such as egg white) have excellent functional and …

Abstract Impact of extrusion pretreatment (50, 70, 90, 110 and 130° C) on physicochemical,
emulsifying properties and water holding capacity (WHC) of transglutaminase (TGase) cross …

At present, the quality of the peanut protein-based meat substitutes developed by high-
moisture extrusion process still cannot fully meet the consumers' requirements from the …

Modifications in physicochemical, conformational and emulsifying properties of unheated
and preheated soy protein isolates (SPIs) by microfluidization at a specific pressure level …

Currently, growing concerns about sustainable development and health awareness have
driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco …

Gluten is a fundamental component for the overall quality and structure of breads. The
replacement of the gluten network in the development of gluten-free cereal products is a …

The formation of soluble aggregates from insoluble precipitates of commercial soy protein
isolate (SPI) by means of combined homogenization and ultrasonic treatment was …

Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its
use is limited to unfermented baked products since rice proteins are unable to hold gas …

Different possibilities for protein crosslinking are examined in this review, with special
emphasis on enzymatic crosslinking and its impact on food structure. Among potential …