Analysis of structural, functional properties and interaction mechanism of soy protein gel induced by high-performance microbial transglutaminase

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Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels

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Significantly Improving the Thermostability and Catalytic Efficiency of Streptomyces mobaraenesis Transglutaminase through Combined Rational Design

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Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties

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Effect of egg yolk on the textural, rheology and structural properties of egg gels

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Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

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Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties

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Enhanced Thermostability and Catalytic Activity of Streptomyces mobaraenesis Transglutaminase by Rationally Engineering Its Flexible Regions

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Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies

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Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme

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Interactions of selected cardiovascular active natural compounds with CXCR4 and CXCR7 receptors: a molecular docking, molecular dynamics, and pharmacokinetic/toxicity prediction study

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Effects of reservoir temperature and water salinity on the swelling ratio performance of enhanced preformed particle gels

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Functional, structural properties and interaction mechanism of soy protein isolate nanoparticles modified by high-performance protein-glutaminase

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Protein-Glutaminase Engineering Based on Isothermal Compressibility Perturbation for Enhanced Modification of Soy Protein Isolate

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Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

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Structure-Oriented Engineering of Amidase: Modification of Twisted Access Tunnel for Efficient Synthesis of 2-Chloronicotinic Acid

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Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas)

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Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate

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Semirational engineering of an aldo–keto reductase KmAKR for overcoming trade‐offs between catalytic activity and thermostability

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Influence of transglutaminase‐assisted ultrasound treatment on the structure and functional properties of soy protein isolate

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Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

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Characterization of transglutaminase from Bacillus subtilis and its cross-linking function with a bovine serum albumin model

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Transglutaminase-induced soybean protein isolate cold-set gels treated with combination of ultrasound and high pressure: Physicochemical properties and structural characterization

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Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella)

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Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking

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Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch

Li, J., Zhu, M., Gu, L., Su, Y., Yang, Y., Chang, C., & Han, Q. (2023) · LWT · doi:10.1016/j.lwt.2023.114841 · Cited by 31

The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs

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Inside Out Computational Redesign of Cavities for Improving Thermostability and Catalytic Activity of Rhizomucor Miehei Lipase

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Structural and Functional Characterization of an Ancient Bacterial Transglutaminase Sheds Light on the Minimal Requirements for Protein Cross-Linking

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Computational approaches for understanding and predicting the self-assembled peptide hydrogels

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Enhancing the activity and thermostability of Streptomyces mobaraensis transglutaminase by directed evolution and molecular dynamics simulation

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Gel properties of transglutaminase‐induced soy protein isolate–polyphenol complex: influence of epigallocatechin‐3‐gallate

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Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments

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Microstructural, physicochemical properties, and interaction mechanism of hydrogel nanoparticles modified by high catalytic activity transglutaminase crosslinking

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Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process

Ding, C., Cai, W., Sun, J.-Y., Tao, H., & Wang, H.-L. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109760 · Cited by 21

Formation mechanism of cold-set bitter apricot kernel protein isolate-gellan gum binary gels with excellent freeze-thaw stability

Liu, Z., Wang, J., Yang, C., & Wang, Z. (2023) · LWT · doi:10.1016/j.lwt.2023.115220 · Cited by 20

Fabrication of soy protein microgels via two top-down methods and characterization of the foaming behavior

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Cold setting of gelatin–antioxidant peptides composite hydrogels using a new psychrophilic recombinant transglutaminase (rTGase)

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How fractionation procedure of mung bean protein affects transglutaminase crosslinking

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Diverse models of cavity engineering in enzyme modification: Creation, filling, and reshaping

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Effectivity of repurposed drugs against SARS-CoV-2 infections, A hope for COVID 19: inhibitor modelling studies by docking and molecular dynamics

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Cavity-Creating Mutations in Pseudomonas aeruginosa Azurin: Effects on Protein Dynamics and Stability

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Isothermal Compressibility Perturbation as a Protein Design Principle for T1 Lipase Stability–Activity Trade-Off Counteracting

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Spectroscopic Signature of the Steric Strains in an Escherichia coli RNase HI Cavity-Filling Destabilized Mutant Protein

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Redesign of γ-glutamyl transpeptidase from Bacillus subtilis for high-level production of L-theanine by cavity topology engineering

Zhang, Z., Long, M., Zheng, N., Deng, Y., Wang, Q., Osire, T., & Xia, X. (2023) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-023-12544-x · Cited by 9

Engineering the Propeptide of Microbial Transglutaminase Zymogen: Enabling Substrate-Dependent Activation for Bioconjugation Applications

Ariyoshi, R., Matsuzaki, T., Sato, R., Minamihata, K., Hayashi, K., Koga, T., Orita, K., Nishioka, R., Wakabayashi, R., Goto, M., et al. (2024) · Bioconjugate Chemistry · doi:10.1021/acs.bioconjchem.3c00544 · Cited by 8

Directed evolution of the transglutaminase from Streptomyces mobaraensis and its enhanced expression in Escherichia coli

Xue, T., Zheng, X., Su, X., Chen, D., Liu, K., Yuan, X. T., Lin, R., Huang, L., He, W., Zhu, J., et al. (2020) · Food Biotechnology · doi:10.1080/08905436.2019.1711112 · Cited by 7

Statistical Analysis of the Role of Cavity Flexibility in Thermostability of Proteins

Hong, S. Y., Yoon, J., An, Y. J., Lee, S., Cha, H.-G., Pandey, A., Yoo, Y. J., & Joo, J. C. (2024) · Polymers · doi:10.3390/polym16020291 · Cited by 7

Construction, expression, purification, characterization, and structural analysis of microbial transglutaminase variants

Song, X., Sheng, H., Zhou, Y., Yu, Y., He, Y., & Wang, Z. (2021) · Biotechnology and Applied Biochemistry · doi:10.1002/bab.2298 · Cited by 5

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17

Microbial transglutaminase in food biotechnology: from biochemical mechanisms to industrial applications

Kieliszek, M. (2026) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-025-13697-7 · Cited by 15

Transglutaminase in Future Foods: Molecular Engineering Strategies and Applications in Sustainable Protein Systems

Zhou, Z.-Q., Jiao, D.-Q., He, Y., Zuo, E.-H., Lu, Z., Chen, G.-G., Ding, K., & Wang, C. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c11017 · Cited by 14

Plant protein-based hydrogels and oleogels: A review of sources, formation, and emerging applications

Ke, C., & Pang, B. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105588 · Cited by 10

Enzymatic modification of oilseed proteins for improved functional properties

Huang, Y., Deng, Q., Chen, S., Wu, Z., Tang, X., Peng, D., Chen, Y., Wang, C., & Deng, Z. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105443 · Cited by 7

A structure-guided engineering strategy targeting the F/G region enhances tryptamine 5-hydroxylase activity for efficient serotonin production

Gao, L., Wei, P., Xu, W., & Xia, X. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149052 · Cited by 7

Comparative study of inorganic, organic, and functional calcium salts on thermal and rheological properties of sanxan hydrogels

Wang, Y., Wang, B., Zhang, G., Cheng, P., Han, J., Fu, L., & Fan, Z. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.151237 · Cited by 4

Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt

Zhu, H., Guan, K., Liu, X., Ma, Y., Lu, W., Han, X., Wang, R., & Li, Q. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148417 · Cited by 1

Preparation and Characterization of Casein–Soy Protein Hybrid Gels Cross-Linked by Transglutaminase

Ma, Y., Chen, J., Yi, M., Xiong, X., Xue, F., & Li, C. (2026) · Gels · doi:10.3390/gels12030242 · Cited by 1

Engineering the substrate-binding pocket of N-acetylserotonin O-methyltransferase for efficient melatonin biosynthesis

Chen, L., Xu, W., Gao, L., & Xia, X. (2026) · Systems Microbiology and Biomanufacturing · doi:10.1007/s43393-026-00456-6 · Cited by 1

A state-of-the-art review in legume protein gelation: mechanisms, structure-function relationships, modification strategies, and emerging food applications.

Kong, X.-X., Tang, W.-T., Li, M., Sun, Q., & Pu, C.-F. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119657 · Cited by 1

Study on the mechanism of gel properties enhancement of Tenebrio molitor protein/chitosan composite gels induced by transglutaminase

Liu, M., Chen, H., Pan, F., Yanhong, L. I. U., Yao, Y., Tian, W., Dong, B., & Zhao, G. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113068 · Cited by 1

Construction of transglutaminase-induced soy protein isolate–hemoglobin composite gels as blood tofu analogues and quality evaluation under different heating method

Hu, X., Xia, C., Zhang, N., Yuan, M., Li, Z., Li, C., & Li, K. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148612 · Cited by 1

Molecular Dynamics Insight Into Theanine‐Induced Conformational Stabilization and Gelation of Walnut Protein Isolate

Tan, W., Zhang, Q., Wei, C., Ye, X., & Tian, J. (2026) · Journal of Food Science · doi:10.1111/1750-3841.70796

Transglutaminase-mediated partial deamidation enhances thermal stability of chickpea and pea proteins and selectively improves foam expansion in chickpea protein solutions

Olivo, S. D. A., & Contreras, R. A. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148701

Construction of SPI/CTS microcapsules via heat-induced gelation: synergistic enhancement of astaxanthin stabilization and bioaccessibility

Han, T., Chen, X., Lu, X., Qiu, T., Ye, K., Luo, L., Cheng, M., & Zhang, J. (2026) · European Food Research and Technology · doi:10.1007/s00217-026-05099-4

Insights into the synergistic mechanism of enzymatic hydrolysis and TGase-mediated glycosylation of whey protein isolate: Structure, physicochemical and functional properties

Li, X., Jiang, Y., & Shi, J. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149135

Mechanism of lemon peel pectin as the emerging gel regulator on pea protein isolate gels induced by microbial transglutaminase: Development of functional food

Zhang, Y., Jia, Y., He, X., Sun, G., Wang, K., Liu, Y., Lu, F., & Liu, Y. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112773

Transglutaminase-induced crosslinking of soy protein isolate in crowded environments: effects of dextran concentration and molecular weight

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Aggregated-state remodeling of quinoa protein gels by thermal pretreatment and transglutaminase.

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