Microbial transglutaminase (MTGase) has become a driving force in the food industry cross-
linking the food proteins. MTGase-the nature's molecular glue is recognized to reorient food …

Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific
interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno …

The impact of storage temperature on tiger nut's (Cyperus esculentus L.) enzyme activity,
proximate composition, and on the fermentation kinetics and sensory properties of lactic …

Background. Tiger nut milk is an underused food product in Europe, Africa, and a number of
developing countries. This milk has been suggested as a substitute for bovine milk to reduce …

Previously, we showed that water extract (soymilk, except pH was increased to 8 from 6.5) of
whole soybean could be used directly as a raw material for producing edible soy films by …

Sodium caseinate is widely used as techno-functional ingredient in food processing.
However, no studies are currently available on applications of enzymatically cross-linked …

Some proteins promote the flocculation of aqueous suspensions, but proteins are much
smaller than modern polymeric flocculants, and they are often not as potent. In this study …

Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify
the structure and techno-functional properties of food proteins such as casein. However …

Tiger nut (Cyperus esculentus L.), also known as chufa (European sedge), is a member of
the Cyperaceae family, which is used in organic and conventional agriculture for its small …

The influence of crude tiger nut protein extract on the gel properties of enzymatically cross‐
linked dairy proteins was investigated. Enzymatic cross‐linking of dairy proteins in the …