Abstract Background Microbial transglutaminase (MTGase) has been widely used to modify
the functional properties of proteins in food systems. In the last 30 years since the discovery …

Pushed by the environmental pollution and health hazards of plastic packaging, the
development of biodegradable food packaging films (FPFs) is a necessary and sustainable …

The objective of this study was to investigate the impact of pH-shifting and oil inclusion on
the textural properties of plant protein-based fermentation-induced gels resembling dairy …

This study aimed to understand the structural devolution of 10% w/w rennet-induced (RG)
and transglutaminase-induced acid (TG) gels in H 2 O and D 2 O under in vitro gastric …

The green pepper has garnered interest in different societies as a functional food and food
additive. Numerous studies have indicated that the phytochemicals found in pepper possess …

The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated.
Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and …

The present study was conducted to investigate the ability of two probiotic strains, L.
acidophilus PTCC 1643 and L. rhamnosus PTCC 1637, to bind aflatoxin B 1 (AFB 1, 20 …

A directed vat set (DVS) starter was proposed to improve the drawbacks of liquid starters in
fermented production and enhance the survival rates of B. animalis subsp. lactis BZ11, S …

Protein is a highly complex polymer consisting of twenty different amino acids which are
made up of an α-carbon atom, covalently attached to a hydrogen atom, an amino group, a …

The focus of our study was to observe the simultaneous effects of microbial
transglutaminase (MTG) treatment and exopolysaccharides (EPS) on the rheological and …