PREPARATION AND AERATION PROPERTIES OF AN ENZYME‐MODIFIED SUCCINYLATED FISH PROTEIN

Determination of available lysine in proteins

M.L. Kakade, Irvin E. Liener · Analytical Biochemistry · 1969 · 250 citations

Protein Chemistry, Protein Function, Biochemistry +5

Current concepts in the theory of foaming

J. A. Kitchener, C. F. Cooper · Quarterly Reviews Chemical Society · 1959 · 132 citations

Materials Science, Rheological Constitutive Equation, C. F. Cooper +15

Preparation and properties of succinylated fish myofibrillar protein

Herman S. Groninger · Journal of Agricultural and Food Chemistry · 1973 · 74 citations

Nutrition, Altmetric Attention Score, Bioanalysis +16

APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATES Enzymic Modifications of Myofibrillar Fish Proteins

John J. Spinelli, Barbara Koury, Ruth Miller · Journal of Food Science · 1972 · 47 citations

Engineering, Myofibrillar Fish Proteins, Biochemistry +7

Chemical Modification of Egg White with 3, 3‐Dimethylglutaric Anhydride

S. KRISHNA GANDHI, J. Schultz, FRED W. BOUGHEY et al. · Journal of Food Science · 1968 · 40 citations

Food Chemistry, Protein Chemistry, Amino Acids +14