P. T. TYBOR

FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS

P. T. TYBOR, C.W. Dill, W. A. Landmann · Journal of Food Science · 1975 · 150 citations

Protein Chemistry, Protein Function, Protein Expression +10

A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES

D. D. Crenwelge, C.W. Dill, P. T. TYBOR et al. · Journal of Food Science · 1974 · 139 citations

Bioanalysis, Food Engineering, Food Processing +5

EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES

P. T. TYBOR, C.W. Dill, W. A. Landmann · Journal of Food Science · 1973 · 100 citations

Food Colloid, Emulsion, Protein Purification +17

Heat denaturation of blood serum proteins measured in saturated sodium chloride

P. T. TYBOR, C.W. Dill, James N. Bryant et al. · Journal of Agricultural and Food Chemistry · 1970 · 10 citations

Engineering, Altmetric Attention Score, Protein Folding +24

Use of vegetable protein in processed seafood products

Endre Sipos, J. G. Endres, P. T. TYBOR et al. · Journal of the American Oil Chemists Society · 1979 · 10 citations

Nutrition, Agricultural Economics, Meat Quality +17