Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatmentBABIKER, E. F. E; FUJISAWA, N; MATSUDOMI, N et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 12, pp 3746-3750, issn 0021-8561Article

Molecular mechanism of the excellent emulsifying properties of phosvitin-galactomannan conjugateSATTAR KHAN, M. A; BABIKER, E. F. E; AZAKAMI, H et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 6, pp 2262-2266, issn 0021-8561Article

Effect of polysaccharide conjugation or transglutaminase treatment on the allergenicity and functional properties of soy proteinBABIKER, E. F. E; HIROYUKI, A; MATSUDOMI, N et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 3, pp 866-871, issn 0021-8561Article

Changes in chemical composition of guava fruits during development and ripeningEL BULK, R. E; BABIKER, E. F. E; EL TINAY, A. H et al.Food chemistry. 1997, Vol 59, Num 3, pp 395-399, issn 0308-8146Article

Masking of antigen structure of soybean protein by conjugation with polysaccharide and cross-linkage with microbial transglutaminaseBABIKER, E. F. E; MATSUDOMI, N; KATO, A et al.Nahrung (Weinheim). 1998, Vol 42, Num 3-4, pp 158-159, issn 0027-769XConference Paper

Polymerization of soy protein digests by microbial transglutaminase for improvement of the functional propertiesBABIKER, E. F. E; KHAN, M. A. S; MATSUDOMI, N et al.Food research international. 1996, Vol 29, Num 7, pp 627-634, issn 0963-9969Article