Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars

Yrjö H. Roos, Marcus Karel · Biotechnology Progress · 1991 · 429 citations

Natural Sciences, Food Science, Materials Science +15

Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins

J.N. deWit, G. Klarenbeek · Journal of Dairy Science · 1984 · 380 citations · Full text

Agriculture, Biochemistry, Food Science +17

Functional properties of food macromolecules

Brian McKenna · Journal of Food Engineering · 1988 · 378 citations

Agriculture, Biochemistry, Food Science +14

Advanced dairy chemistry — 1: Proteins

T. Sørhaug, Thor Langsrud, L. Stepaniak et al. · Trends in Food Science & Technology · 1993 · 339 citations

Agriculture, Dairy Science, Food Science +12