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Journal of Food Science|March 16, 2012
Expanded functionality of modified whey protein dispersions after transglutaminase catalysisDebra A Clare, Christopher R DaubertJournal of Food Science|June 16, 2010
Transglutaminase catalysis of modified whey protein dispersionsDebra A Clare, Christopher R DaubertJournal of Agricultural and Food Chemistry|November 4, 2008
Effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing caseinDebra A Clare, Greg Gharst, Sohelia J Maleki, et al.Journal of Agricultural and Food Chemistry|September 4, 2010
Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulinPrashant Mudgal, Christopher R Daubert, Debra A Clare, et al.Journal of Agricultural and Food Chemistry|June 13, 2002
Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionalityChristopher P Wilcox, Debra A Clare, Val W Valentine, et al.Journal of Agricultural and Food Chemistry|March 5, 2004
Cross-linking and rheological changes of whey proteins treated with microbial transglutaminaseVan-Den Truong, Debra A Clare, George L Catignani, et al.Bioresource Technology|September 19, 2013
Hydrolysis of ozone pretreated energy grasses for optimal fermentable sugar productionAnushadevi Panneerselvam, Ratna R Sharma-Shivappa, Praveen Kolar, et al.Journal of Food Protection|February 2, 2008
Antimicrobial properties of milkfat globule membrane fractionsDebra A Clare, Zuoxing Zheng, Hosni M Hassan, et al.Journal of Agricultural and Food Chemistry|November 28, 2007
Calcium effects on the functionality of a modified whey protein ingredientDebra A Clare, S John Lillard, Sharon R Ramsey, et al.Pageof 1