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2025	Sainfoin (Onobrychis viciifolia L.) protein isolate as a new source of alternative plant-based protein: cytotoxicity, immunoreactivity, nutritional and functional properties European Food Research and Technology Fatma Korkmaz, Sevde Nur Güngör, Şükrü Güleç, Fatma Betül Sakarya, Ali Emre Andaç, Neşe Yılmaz Tuncel, Gülay Özkan, Esra Capanoglu, Mehmet Çağlar Tülbek, Necati Barış Tuncel
2024	Effect of polysaccharide-induced viscosity on the digestion of proteins, fats, and carbohydrates in food: A comprehensive review and future perspectives Trends in Food Science & Technology Ahasanul Karim, Leila Mohammadi, Emmanuel Freddy Osse, Mohammed Aider, Milena Saqui-Salces, Seddik Khalloufi
2024	Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process Journal of Food Composition and Analysis Jiyan Wang, Feng Tan, Hongchen Su, Yuxin Xie, Xi Cheng, Xiaoyun Xu, Siyi Pan, Hao Hu
2024	Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant Food Chemistry Wenyi Shi, Tingting Zhang, Hexiang Xie, Beibei Xing, Pingwei Wen, Kefan Ouyang, Fangjie Xiao, Qing Guo, Hua Xiong, Qiang Zhao
2024	Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme Food Science & Nutrition Can Okan Altan, Hülya Turan, Demet Kocatepe, İrfan Keskin, Bayram Köstekli
2024	Enhanced tofu quality through calcium sulfate and transglutaminase treatment: physicochemical properties and digestibility analysis International Journal of Food Science and Technology Jia Liu, Siran Yang, Ruyi Tang, Wenjing Yang, Guangliang Xing
2023	Microbiological transglutaminase: Biotechnological application in the food industry Open Life Sciences Vitaliy Kolotylo, Kamil Piwowarek, Marek Kieliszek
2023	Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase Food Hydrocolloids Lin Zhao, Ming-Hsu Chen, Xuezhi Bi, Juan Du
2023	Effect of processing on in vitro digestibility (IVPD) of food proteins Critical Reviews in Food Science and Nutrition Vibeke Orlien, Kataneh Aalaei, Mahesha M. Poojary, Dennis S. Nielsen, Lilia Ahrné, Jorge Ruiz Carrascal
2023	A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase International Journal of Food Science & Technology Ting Tang, Yifan Shi, Siran Yang, Jikeyi Li, Jiaying Chen, Xiaoqin Wu, Guangliang Xing
2022	Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh Frontiers in Nutrition Kun Wang, Yongjiao Gao, Jing Zhao, Yue Wu, Jingchen Sun, Guangcai Niu, Feng Zuo, Xiqun Zheng
2022	In vitro digestion of tofu with different textures using an artificial gastric digestive system Food Research International Mapeizhan Lou, Christos Ritzoulis, Jing Liu, Xinyuan Zhang, Jianzhong Han, Weilin Liu
2021	Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion Food Chemistry Dian Widya Ningtyas, Subrota Hati, Sangeeta Prakash
2021	Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability Food Hydrocolloids David Julian McClements
2020	Microbial transglutaminase: An overview of recent applications in food and packaging Biocatalysis and Biotransformation Heba Sayed Mostafa
2020	Review transglutaminases: part II—industrial applications in food, biotechnology, textiles and leather products World Journal of Microbiology and Biotechnology Lovaine Duarte, Carla Roberta Matte, Cristiano Valim Bizarro, Marco Antônio Záchia Ayub
2020	Tofu products: A review of their raw materials, processing conditions, and packaging Comprehensive Reviews in Food Science and Food Safety Li Zheng, Joe M. Regenstein, Fei Teng, Yang Li
2020	Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria Food Research International Guangliang Xing, Concetta Valeria Lucia Giosafatto, Andrea Carpentieri, Rossana Pasquino, Mingsheng Dong, Loredana Mariniello
2019	MICROENCAPSULATION OF CALCIUM LACTOBIONATE FOR PROTECTION FROM MICROORGANISMS IN A SOLID PHASE FOOD Biochemical Engineering Journal S. Sáez-Orviz, P. Camilleri, I. Marcet, M. Rendueles, M. Díaz
2019	Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu Journal of Functional Foods Guangliang Xing, Concetta Valeria Lucia Giosafatto, Xin Rui, Mingsheng Dong, Loredana Mariniello
2019	Amalgamation of polyphenols and probiotics induce health promotion Critical Reviews in Food Science and Nutrition Arpita Banerjee, Pubali Dhar
2018	Current insight and futuristic vistas of microbial transglutaminase in nutraceutical industry Microbiological Research Syeda Warisul Fatima, Sunil K. Khare
2018	Enzymes in Food Technology C. Valeria L. Giosafatto, A. Al-Asmar, L. Mariniello
2017	Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion Journal of Agricultural and Food Chemistry Guangliang Xing, Xin Rui, Dan Wang, Mei Liu, Xiaohong Chen, Mingsheng Dong