The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 889 citations

Animal Physiology, Food Physic, Physiology +4

DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 825 citations

Food Chemistry, Protein Chemistry, Biochemistry +9

Sensitive quantitative analysis of disulfide bonds in polypeptides and proteins

Theodore W. Thannhauser, Yasuo Konishi, Harold A. Scheraga · Analytical Biochemistry · 1984 · 274 citations

Protein Chemistry, Proteinlipid Interaction, Protein Assembly +7

Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

Kristín Anna Þórarinsdóttir, Sigurjón Arason, Margrét Geirsdóttir et al. · Food Chemistry · 2002 · 228 citations

Biochemistry, Differential Scanning Calorimetry, Natural Sciences +7

Molecular dynamics simulation of protein denaturation:solvation of the hydrophobic cores and secondary structure ofbarnase.

Amedeo Caflisch, Martin Karplus · Proceedings of the National Academy of Sciences · 1994 · 161 citations · Full text

Native State, Unfolding Reaction, Protein Assembly +17