High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology
which has already been applied in the food industries. Besides maintaining the food safety …

Microbial transglutaminase (mTG) is a frequently consumed processed food additive, and
use of its cross-linked complexes is expanding rapidly. It was designated as a processing …

Foams are essential in food applications, but maintaining their stability is challenging.
Protein-based nanoparticles are ideal stabilizers for foams. We investigated β-lactoglobulin …

Enzymes can improve or modify the functional and sensory properties of food and food
components. The use of enzymes in traditional foods like beer, cheese or fermented food …

Abstract Transglutaminase (TGase) from Streptomyces mobaraensis commonly used to
improve protein-based foods due to its unique enzymatic reactions, which imply …

Microbial transglutaminase (MTG) is an enzyme broadly used to improve the technological
properties of proteins; however, many globular proteins are poorly susceptible or …

Self-cooling phase-transition units were built and tested to successfully carryout pressure
shift freezing, high pressure thawing and subzero temperature microbial destruction kinetics …

This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and
microbial transglutaminase-catalyzed (MTG; 30 U· g of protein− 1) crosslinking on the …

Particle-stabilized emulsions have shown increasing potential application in food emulsion
systems. Here, soy protein, an abundant and inexpensive plant-based protein, was used to …

The search for efficacious Alternatives to the Current Standard Procedure in the Food
Manufacturing Industry is a public health imperative. Recent advances and rapid adoption of …