Concepedia

Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

Athanasia Matemu, Hisataka Kayahara, Hisashi Murasawa, Soichiro Nakamura

Food Chemistry · 2008 · 57 citations · 18 references

Concepts

AgricultureBiochemistryFood ScienceFood ChemistryFood EngineeringProtein EngineeringCarbohydrate StructureGlycan AnalysisGlycan-protein InteractionsMilk ProteinsWhey ProcessingWhey ProteinsMilk Protein EmulsificationWhey ConcentratesWhey Fermentation ProductsWhey Protein ChemistryWhey Protein Functional PropertiesWhey Protein HydrolysatesWhey Protein Structure

References

18

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

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

Glycoprotein staining following electrophoresis on acrylamide gels

Robert M. Zacharius, Tatiana E. Zell, John H. Morrison et al. · Analytical Biochemistry · 1969 · 1.9K citations

Life Sciences, Biochemistry, Molecular Biology +7

Functional properties of soy proteins

John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations

Agriculture, Biochemistry, Food Science +15

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

Akio Kato · Food Science and Technology Research · 2002 · 268 citations · Full text

Agriculture, Biotechnology, Food Science +15