Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 641 citations

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Rheology of foams and highly concentrated emulsions

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Rheology of foams and highly concentrated emulsions

H.M Princen, A. D. Kiss · Journal of Colloid and Interface Science · 1986 · 401 citations

Engineering, Materials Engineering, Materials Science +12

Foam stability: proteins and nanoparticles

Brent S. Murray, Rammile Ettelaie · Current Opinion in Colloid & Interface Science · 2004 · 361 citations

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