Protein–protein crosslinking in food: methods, consequences, applications (Q56806409)

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

The copper-containing amine oxidases: biochemical aspects and functional role

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Early glycation products produce pentosidine cross-links on native proteins. novel mechanism of pentosidine formation and propagation of glycation

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Maillard induced complexes of bovine serum albumin--a dilute solution study

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Novel approaches to the analysis of the Maillard reaction of proteins

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Lysinoalanine in food and in antimicrobial proteins

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Chemistry, nutrition, and microbiology of D-amino acids.

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Covalent protein adduct formation and protein cross-linking resulting from the maillard reaction between cyclotene and a model food protein

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Quantitative evaluation of the lengths of homobifunctional protein cross-linking reagents used as molecular rulers

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Formation and isomerization of disulfide bonds in proteins: protein disulfide-isomerase

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Sulfhydryl oxidase from egg white. A facile catalyst for disulfide bond formation in proteins and peptides.

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Effect of dietary aminoguanidine on tissue pentosidine and reproductive performance in broiler breeder hens

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Cross-linking of proteins by Maillard processes--characterization and detection of a lysine-arginine cross-link derived from D-glucose

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Thermal stability and enzymatic activity of a smaller lysozyme from silk moth (Bombyx mori).

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Formation of Sterilized Edible Films Based on Caseinates: Effects of Calcium and Plasticizers.

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Skin collagen glycation, glycoxidation, and crosslinking are lower in subjects with long-term intensive versus conventional therapy of type 1 diabetes: relevance of glycated collagen products versus HbA1c as markers of diabetic complications. DCCT S

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

The presence of a glucose-derived Maillard reaction product in the human lens

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

The epsilon-(gamma-glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Tyrosine cross-links: molecular basis of gluten structure and function.

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Transglutaminases: purification and activity assays

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021

Advanced glycation end products in human senile and diabetic cataractous lenses

1 reference

https://api.crossref.org/works/10.1016%2FS0924-2244%2802%2900257-1

7 January 2021