Gregory A. Gharst

Works (5)

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2008 journal article

Effects of Transglutaminase Catalysis on the Functional and Immunoglobulin Binding Properties of Peanut Flour Dispersions Containing Casein

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(22), 10913–10921.

By: D. Clare, G. Gharst, S. Maleki n & T. Sanders n

author keywords: Peanut proteins; peanut flour; transglutaminase; casein; rheology; antibody reactivity; IgE binding
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Some rheological properties of aqueous peanut flour dispersions

JOURNAL OF TEXTURE STUDIES, 38(2), 253–272.

By: J. Davis, G. Gharst & T. Sanders

author keywords: peanut; peanut flour; peanut protein; rheology; SDS-PAGE; soy flour; toasted soy flour
Source: Web Of Science
Added: August 6, 2018

2007 journal article

The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions

JOURNAL OF FOOD SCIENCE, 72(7), C369–C375.

By: G. Gharst, D. Clare, J. Davis & T. Sanders

author keywords: amidated pectin; peanut flour; peanut proteins; rheology; transglutaminase
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Transglutaminase polymerization of peanut proteins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(2), 432–438.

By: D. Clare, G. Gharst & T. Sanders

author keywords: transglutaminase; peanuts (Arachis hypogaea Linn); protein functionality; food allergies
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Effect of direct culture versus selective enrichment on the isolation of thermophilic Campylobacter from feces of mature cattle at harvest

JOURNAL OF FOOD PROTECTION, 69(5), 1024–1027.

By: G. Gharst, D. Hanson & S. Kathariou

Source: Web Of Science
Added: August 6, 2018