Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 934-939

  Huang, Weining ^a   Li, Lingling ^a   Wang, Feng ^a   Wan, Jingjing ^a   Tilley, Michael ^b   Ren, Changzhong ^a   Wu, Songqing ^c  

^a JIANGNAN UNIVERSITY   (China)

^b GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^c Fujian PANPAN Food Group Co Ltd   (China)

Author keywords

Oat; Rheology; Thermomechanical properties; Transglutaminase

Indexed keywords

AMINO ACID; AVENIN; GLOBULIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; DOUGH; ELECTROPHORESIS; FLOW KINETICS; NONHUMAN; OAT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CROSS LINKING; THERMOSTABILITY; VISCOELASTICITY; WATER ABSORPTION;

EID: 77949656965     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.008     Document Type: Article

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