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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Original Articles

Structural properties of gluten modified by ascorbic acid and transglutaminase

Amir AmiriDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, IranCorrespondence[email protected]
,
Mohammad ShahediDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
&
Mahdi KadivarDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Pages 1588-1599 | Received 17 Feb 2017, Accepted 27 Jun 2017, Published online: 21 Dec 2017

Citations (11)

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Heba Sayed Mostafa. (2020) Microbial transglutaminase: An overview of recent applications in food and packaging. Biocatalysis and Biotransformation 38:3, pages 161-177.
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Articles from other publishers (10)

Dianyu Yu, Ning Wang, Yingjie Yu, Hong Zhang, Dan Feng, Walid Elfalleh, Jing Du & Liqi Wang. (2024) Effects of electrochemical treatment and Epigallocatechin-3-gallate on emulsification, rheological and oxidation stability of soybean oil body. Journal of Food Engineering 366, pages 111832.
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Cristina M. Rosell & Peter Koehler. 2023. Handbook on Sourdough Biotechnology. Handbook on Sourdough Biotechnology 25 66 .
Hengpeng Wang, Yinlan Wang, Danxuan Wu, Sumin Gao, Songsong Jiang, Hailian Tang, Guanhua Lv, Xiaobo Zou & Xiangren Meng. (2022) Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing . International Journal of Food Science & Technology 57:9, pages 5954-5965.
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Amal Ben Amira, Anthony Argüelles Arias, Patrick Fickers, Hamadi Attia, Souhail Besbes & Christophe Blecker. (2020) Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet. Journal of Food Science and Technology 58:4, pages 1331-1340.
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Olga Samokhvalova, Svitlana Oliinyk & Natalia Grevtseva. (2021) Prospects for the Use of the By-Products of Oil and Wine Production in Bakery and Confectionery Technologies. Prospects for the Use of the By-Products of Oil and Wine Production in Bakery and Confectionery Technologies.
Amir Amiri, Alireza Mousakhani-Ganjeh, Soraya Shafiekhani, Ronit Mandal, Anubhav Pratap Singh & Reza Esmaeilzadeh Kenari. (2019) Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins. Innovative Food Science & Emerging Technologies 56, pages 102191.
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Pegah Sadeghi Vasafi, Nasser Hamdami & Javad Keramat. (2019) Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage. LWT 104, pages 173-179.
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Amir Amiri, Parastoo Farshi-Marandi & Mohammad Shahedi. (2019) Impact of sodium citrate on structural properties of gluten. Journal of Food Science and Technology 56:2, pages 1090-1093.
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Amir Amiri, Parisa Sharifian & Nafiseh Soltanizadeh. (2018) Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. International Journal of Biological Macromolecules 111, pages 139-147.
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Amir Amiri, Alireza Mousakhani-Ganjeh, Sara Torbati, Gelareh Ghaffarinejhad & Reza Esmaeilzadeh Kenari. (2018) Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream. International Dairy Journal 78, pages 152-158.
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