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27 research outputs found

Using emulsifiers to improve food texture

Author: M Faergemand
N Krog
Publication venue: Informa UK Limited
Publication date: 15/01/2010
Field of study

Using emulsifiers to improve food texture

Author: M. Faergemand
N. Krog
Publication venue: Elsevier
Publication date: 01/01/2003
Field of study

Gelation and Water Binding Properties of Transglutaminase-treated Skim Milk Powder

Author: Barbut S.
Chronakis IS
Faergemand M
Faergemand M
Gastaldi E
Harwalkar VR
Hermansson AM
Kalab M
Kuraishi C
Lucey JA
Matsumura Y
Modler HW
Motoki M
Mulvihill DM
Nio N
Nonaka M
Sakamoto H
SAS.
Seguro K
Publication venue: 'Wiley'
Publication date
Field of study

Behaviour of partially cross-linked casein micelles under high pressure

Author: Faergemand M
Fox P F
Jaros D
Kromkamp J
Lorenzen P C
O'Sullivan M M
Schmidt D G
Smiddy M A
Vasbinder A J
Walstra P
Publication venue: 'Wiley'
Publication date
Field of study

Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation

Author: Aboumahmoud R
Ajinomoto
Bernal V
Cleveland DW
Eisle TA
Eli-Berchoer L
Faergemand M
Faergemand M
Faergemand M
Fink ML
Folk JE.
Gornall AG
Hamada JS.
Hudson HM
Huffman LM.
Hung TY
Imafidon GI
J.C. Ramirez-Suarez
Jiang ST
Keeton JT.
Kester JJ
Kumazawa Y
Kurt L
Lee HG
Lim LT
Liu G
Matsumura Y
McCord A
Modler HW.
Motoki M
Motoki M
Ohtsuka T
Ramirez-Suarez JC
Rich LM
SAS
Srinivasan S
Troy DJ
Vardhanabhuti B
Vittayanont M
Wang B
Wit JN
Xiong YL.
Y.L. Xiong
Publication venue: 'Wiley'
Publication date
Field of study

Physicochemical Properties of Wheat Flour Dough Modified by Microbial Transglutaminase

Author: AACC
Alexandre M-C
Ando H
Berland S
Bushuk W
Chakraborty K
Chen WZ
Dube R
Faergemand M
Faergemand M
Gerrard JA
Gerrard JA
Imm JY
Jensen SA
Jones CR
Kieffer R
Kuraishi C
Laemmli UK
Larre C
Larsen NG
MacMasters MM
Mani K
Posner ES
Prabhasankar P
Pyler EJ
Sakamoto H
Sakamoto H
Seguro K
Singh H
Sproessler BG
Stauffer CE
Wantanabe M
Publication venue: 'Wiley'
Publication date
Field of study

Physicochemical and Nitrogen Solubility Properties of Bacillus

Author: Agboola S. O.
Ando H.
Andrews A. T
Babiker E. E
Babiker E. E.
Babiker E. E.
Chobert J.-M.
Chobert J.-M.
Coakes S. J.
Creamer L. K.
Dickinson E.
Dickinson E.
Faergemand M.
Faergemand M.
Flanagan J.
Gallagher J.
Laemmli U. K
Lorenzen P. C
Lorenzen P. C.
Matoba T.
Motoki M.
Motoki M.
Nonaka M.
Novo Nordisk S
O'Sullivan M. M.
Panyam D.
Sharma R.
Slattery H.
Smyth M.
Watanebe M.
Publication venue: 'American Chemical Society (ACS)'
Publication date
Field of study

ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT

Author: AFONSO I.M.
DE JONG G.A.H.
DOLEYRES Y.
DUGGAN E.
FAERGEMAND M.
FAERGEMAND M.
FOLK J.E.
HARWALKAR V.R.
HASSAN A.N.
JAROS D.
JAROS D.
JAROS D.
JAROS D.
KAHN D.
KNEIFEL W.
KNUDSEN J.C.
LARSON R.G.
LORENZEN P.C.
LORENZEN P.C.
LORENZEN P.C.
MOUNSEY J.S.
NONAKA M.
NONAKA M.
NONAKA M.
O'SULLIVAN M.M.
RAMASWAMY H.S.
ROHM H.
ROHM H.
SACHS L.
SCHEY A.
VAN MARLE M.E.
VAN VLIET T.
VASBINDER A.J.
WHORLOW R.W.
WISSBRUN K.F.
Publication venue: 'Wiley'
Publication date
Field of study

PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE

Author: ANDO H.
CAMERON D.R.
CHOBERT J.M.
CHUANHE TANG
DE KRUIF C.G.
FAERGEMAND M.
FLANAGAN J.
FLANAGAN J.
FOLK J.E.
GUO M.
HUA Y.F.
HUI WU
JIANG Y.M.
KIM S.H.
LAEMMLI U.K.
MOTOKI M.
NONAKA M.
PEARCE K.N.
ROUILLY A.
SHARMA R.
SILVA J.G.
SOCHAVA I.V.
TANG C.H.
XIAO-QUAN YANG
ZHI-YING PENG
ZHONG CHEN
Publication venue: 'Wiley'
Publication date
Field of study

Physicochemical properties of soy protein isolate gels emulsified with various oils using a microbial transglutaminase

Author: A Moure
AM Herrero
C Liu
CH Tang
DA Clare
DS Lee
E Dickinson
G Puski
G Xin
H Ando
HA Lee
HO Bang
J Dyerberg
J Surh
JC Arboleya
JM Rodriguez Patino
K Ikura
K Yasumatsu
KH Kim
KH Kim
M Faergemand
M Motoki
M Santos
NJ Krog
SI Joo
SM Byun
SY Cho
WJ Wolf
X Gu
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

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