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- McKerchar, Hannah J.; Clerens, Stefan; Dobson, Renwick C.J.; Dyer, Jolon M.; Maes, Evelyne; Gerrard, Juliet A.
- Trends in food science & technology 2019 v.86 pp. 217-229
- crosslinking; dietary protein; food industry; food processing; food quality; foods; mass spectrometry; protein structure; protein-glutamine gamma-glutamyltransferase; proteins; proteomics
- ... Although formation of protein-protein crosslinks during food processing is known to influence food properties, a detailed molecular view of this crosslinking is still lacking. Even in the case of enzymatic crosslinking, such as with transglutaminase, which is commonly used in the food industry to induce crosslinking in food proteins, questions remain. Understanding the mechanisms of protein crossl ...