BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Akbari M, Razavi SH, Kieliszek M. Recent advances in microbial transglutaminase biosynthesis and its application in the food industry. Trends in Food Science & Technology 2021;110:458-69. [DOI: 10.1016/j.tifs.2021.02.036] [Cited by in Crossref: 12] [Cited by in F6Publishing: 15] [Article Influence: 6.0] [Reference Citation Analysis]
Number Citing Articles
1 Saberi F, Kouhsari F, Gasparre N. Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making. Food Sci Technol Int 2023;:10820132231152279. [PMID: 36683359 DOI: 10.1177/10820132231152279] [Reference Citation Analysis]
2 Chen F, Ji Y, Yang C, He Y, Liu L, Zhang G, Tang X. Study on Modification Mechanism of Rice Protein Network Based on Sodium Pyrosulfite Combined with TGase.. [DOI: 10.21203/rs.3.rs-2395840/v1] [Reference Citation Analysis]
3 Naderi B, Nasabi M, Akbari M, Zargaraan A, Amini M. Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet. Food Measure 2022. [DOI: 10.1007/s11694-022-01760-0] [Reference Citation Analysis]
4 Yang N, Tian X, Du Y, Zhang Y, Wang Q, Ma N, Zhang Y, Wang W. Comparative study of sodium nitrite loaded gelatin microspheres and gelatin gels: Physicochemical and antibacterial properties. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2022;655:130309. [DOI: 10.1016/j.colsurfa.2022.130309] [Reference Citation Analysis]
5 Ma T, Li X, Montalbán-lópez M, Wu X, Zheng Z, Mu D. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. Gels 2022;8:674. [DOI: 10.3390/gels8100674] [Reference Citation Analysis]
6 Zhang Y, Xu M, Zhang X, Hu Y, Luan G. Application of zein in gluten-free foods: A comprehensive review. Food Research International 2022;160:111722. [DOI: 10.1016/j.foodres.2022.111722] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
7 Tokay FG, Alp AC, Yerlikaya P. RSM Based Process Variables Optimization of Restructured Fish Meat. Journal of Aquatic Food Product Technology. [DOI: 10.1080/10498850.2022.2108359] [Reference Citation Analysis]
8 Duerasch A, Konieczny M, Henle T. Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase. Eur Food Res Technol. [DOI: 10.1007/s00217-022-04069-w] [Reference Citation Analysis]
9 Han Q, Leng J, Dong T, Ma Y, Zhao W. A Novel Bone Gelatin Prepared by Enzymatic Catalysis with High Crosslinking Activity of MTGase for Gelatinization Properties of Minced Pork. Processes 2022;10:1061. [DOI: 10.3390/pr10061061] [Reference Citation Analysis]
10 Yin X, Rao S, Zhou J, Du G, Chen J, Liu S. Improved Productivity of Streptomyces mobaraensis Transglutaminase by Regulating Zymogen Activation. Front Bioeng Biotechnol 2022;10:878795. [DOI: 10.3389/fbioe.2022.878795] [Reference Citation Analysis]
11 Wang H, Chen H, Li Q, Yu F, Yan Y, Liu S, Tian J, Tan J. Enhancing the thermostability of transglutaminase from Streptomyces mobaraensis based on the rational design of a disulfide bond. Protein Expression and Purification 2022. [DOI: 10.1016/j.pep.2022.106079] [Reference Citation Analysis]
12 Mazhar S, Yasmeen R, Chaudhry A, Summia K, Ibrar M, Amjad S, Ali E. Role of Microbes in Modern Food Industry. IJIST 2022;4:65-77. [DOI: 10.33411/ijist/2022040105] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Mariod AA, Fatima AAM. Properties and Advantages of Food Fermentation. African Fermented Food Products- New Trends 2022. [DOI: 10.1007/978-3-030-82902-5_3] [Reference Citation Analysis]
14 Fatima SW, Khare SK. Effect of key regulators in augmenting transcriptional expression of Transglutaminase in Streptomyces mobaraensis. Bioresour Technol 2021;340:125627. [PMID: 34330004 DOI: 10.1016/j.biortech.2021.125627] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]