Concepedia
Food Research International · 2009 · 119 citations · 31 references
AgricultureFood ScienceNutritional SciencesFood ChemistryFood EngineeringFood RheologyEmulsion FormationEmulsion FormulationEmulsion RheologyFood EmulsionsFood GelsGelsEmulsifying ProteinsEmulsion BehaviorEmulsionsSoybean Oil EmulsionsVegetable Oils
31
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations
Life Sciences, Biochemistry, Protein Biochemistry +7
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations
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
The Variability of AOAC Methods of Analysis as Used in Analytical Pharmaceutical Chemistry
William Horwitz · Journal of AOAC INTERNATIONAL · 1977 · 1.9K citations
Pharmacy, Chemistry, Pharmaceutical Analysis +15
Official methods of analysis of the Association of Official Analytical Chemists. 13th ed.
Horwitz William · 1980 · 1.2K citations
Natural Sciences, Chemistry, Analytical Chemistry +8