Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler‐Nissen · Journal of Agricultural and Food Chemistry · 1979 · 1.6K citations

Agriculture, Biochemistry, Food Science +8

Enzymic hydrolysis of food proteins

Alec Williams · Food Chemistry · 1987 · 930 citations

Life Sciences, Biochemistry, Food Science +14

Structural and physical properties of gelatin extracted from different marine species: a comparative study

M.C. Gómez‐Guillén, Javier Turnay, Marta Fernández-Díaz et al. · Food Hydrocolloids · 2002 · 844 citations

Natural Sciences, Biochemistry, Materials Science +16

Food protein functionality: A comprehensive approach

E. Allen Foegeding, Jack Davis · Food Hydrocolloids · 2011 · 450 citations

Agriculture, Food Science, Nutritional Sciences +14

Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load

Peter J. Wood, Jan T. Braaten, Fraser W. Scott et al. · British Journal Of Nutrition · 1994 · 374 citations · Full text

Agriculture, Food Science, Nutrition +17