Concepedia
European Food Research and Technology · 2010 · 51 citations · 27 references
AgricultureFood ScienceEgg ScienceEgg Functional PropertiesEgg ProteinsEgg StructureEgg Yolk BiologyEgg Yolk QualityYolk QualityEgg Yolk GelationYolk FirmnessYolk Gelling PropertiesYolk Membrane StrengthYolk Moisture ContentYolk Rheological PropertiesYolk Viscosity
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A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples
Mary Ann K. Markwell, Suzanne M. Haas, L.L. Bieber et al. · Analytical Biochemistry · 1978 · 6.5K citations
Life Sciences, Biochemistry, Protein Biochemistry +13
Emulsifying properties of proteins: evaluation of a turbidimetric technique
K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations
Agriculture, Biochemistry, Food Science +8
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations
Natural Sciences, Biochemistry, Biophysics +14
Stability of proteins. Proteins which do not present a single cooperative system.
Peter L. Privalov · PubMed · 1982 · 1K citations
Life Sciences, Biophysics, Protein Biochemistry +10
DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 853 citations
Agriculture, Biochemistry, Food Science +9