The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions

Journal of Food Science

Volumn 72, Issue 7, 2007, Pages

  Gharst, G ^a   Clare, D A ^a   Davis, J P ^b   Sanders, T H ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Amidated pectin; Peanut flour; Peanut proteins; Rheology; Transglutaminase

Indexed keywords

CROSS LINKING REAGENT; PECTIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; VEGETABLE PROTEIN;

ARTICLE; BACTERIUM; CHEMISTRY; ENZYMOLOGY; FLOUR; FLOW KINETICS; FOOD HANDLING; GEL; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; PARTICLE SIZE; PEANUT; PHYSICAL CHEMISTRY; TEMPERATURE; VISCOSITY;

ARACHIS HYPOGAEA; BACTERIA; CHEMISTRY, PHYSICAL; CROSS-LINKING REAGENTS; FLOUR; FOOD HANDLING; GELS; MOLECULAR WEIGHT; PARTICLE SIZE; PECTINS; PLANT PROTEINS; RHEOLOGY; TEMPERATURE; TRANSGLUTAMINASES; VISCOSITY;

ARACHIS HYPOGAEA;

EID: 34548475555     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00442.x     Document Type: Article

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