Influence of transglutaminase treatment on the thermoreversible gelation of gelatin

By H. Babin, E. Dickinson. 2001

170 citations recorded by the source corpus.

Subfields: Food Science, Pulmonary and Respiratory Medicine

View Paper: https://www.semanticscholar.org/paper/1aa61165e74a6293b109a6b45fed1669d751ba2e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. López-Caballero
2. M. C. Gómez‐Guillén
3. M. Montero
4. B. Giménez

Citations in the corpus

• Functional and bioactive properties of collagen and gelatin from alternative sources: A review (2011, background): “…during the cooling of set gelation may cause an almost complete loss of thermo-reversibility in the resultant gelatin gel, depending on whether covalent crosslinking occurs predominantly before or after formation of the hydrogen-bonded triple-helix junction zones (Babin & Dickinson, 2001).”