Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

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

Ulrich K. Laemmli · Nature · 1970 · 251K citations

Protein Assembly, Natural Sciences, Structural Proteins +8

Functional properties of proteins in foods: A survey

John Kinsella, Nicholas Melachouris · C R C Critical Reviews in Food Science and Nutrition · 1976 · 1.3K citations

Nutrition, Functional Properties, Specific Functional Properties +18

Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems

El Hassan Ajandouz, Léopold Tchiakpe, F. Dalle Ore et al. · Journal of Food Science · 2001 · 513 citations

Engineering, Food Analysis, Fructose Solution +20

Advances in modifying and understanding whey protein functionality

E. Allen Foegeding, Jack Davis, Dany Doucet et al. · Trends in Food Science & Technology · 2002 · 420 citations

Protein Chemistry, Whey Protein Functionality, Biochemistry +5

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

Maud Langton, Anne‐Marie Hermansson · Food Hydrocolloids · 1992 · 407 citations

Protein Chemistry, Biopolymer Gel, Whey Protein +6