Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration

HPLC Quantitation of Major Carotenoids of Fresh and Processed Guava, Mango and Papaya

Viktor C. Wilberg, Délia B. Rodriguez–Amaya · LWT · 1995 · 100 citations

Agriculture, Agronomy, Food Science +6

Effect of pH on the stability and surface composition of emulsions made with whey protein isolate

Josephine A. Hunt, Douglas G. Dalgleish · Journal of Agricultural and Food Chemistry · 1994 · 94 citations

Agriculture, Dairy Science, Food Science +13

Film forming and foaming behavior of food proteins

J. B. German, Timothy E. O'Neill, J.E. Kinsella · Journal of the American Oil Chemists Society · 1985 · 92 citations

Agriculture, Biochemistry, Food Science +16

Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment

Elfadıl E. Babiker, Nao Fujisawa, Naotoshi Matsudomi et al. · Journal of Agricultural and Food Chemistry · 1996 · 80 citations

Agriculture, Biochemistry, Food Science +17

Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation

Akio Kato, Kazuhiko Shimokawa, Kunihiko Kobayashi · Journal of Agricultural and Food Chemistry · 1991 · 80 citations

Agriculture, Food Science, Nutrition +10