Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

Food proteins and their applications

Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations

Food Chemistry, Biochemistry, Protein Folding +6

Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus)

John H. Muyonga, Charles Cole, Kwaku G. Duodu · Food Chemistry · 2004 · 867 citations

Acid Soluble Collagen, Fourier Transform, Adult Nile Perch +1

The use of high pressure to modify the functionality of food proteins

Winy Messens, John Van Camp, André Huyghebaert · Trends in Food Science & Technology · 1997 · 411 citations

High Hydrostatic Pressure, Biochemistry, Food Physic +11

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Elena Molina, Athena Papadopoulou, D.A. Ledward · Food Hydrocolloids · 2001 · 348 citations

Food Chemistry, Soy Protein Isolate, Food Colloid +12

Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels

Saskia de Jong, Fred van de Velde · Food Hydrocolloids · 2006 · 237 citations

Materials Science, Biopolymer Gel, Engineering +7