Effect of film ageing on the surface properties of lactoglobulin and lactoglobulin+sucrose stearate monolayers

The stabilization of proteins by sucrose.

James Lee, Serge N. Timasheff · Journal of Biological Chemistry · 1981 · 1.1K citations · Full text

Life Sciences, Biochemistry, Biophysics +17

Proteins at liquid interfaces

David E. Graham, Michael C. Phillips · Journal of Colloid and Interface Science · 1979 · 666 citations

Engineering, Biochemistry, Interface Science +11

Heat-Induced Aggregation of β-Lactoglobulin:  Role of the Free Thiol Group and Disulfide Bonds

Marion Hoffmann, Peter J. J. M. van Mil · Journal of Agricultural and Food Chemistry · 1997 · 355 citations

Life Sciences, Biochemistry, Molecular Biology +13

Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

Eric Dickinson, Yasuki Matsumura · International Journal of Biological Macromolecules · 1991 · 266 citations

Engineering, Biochemistry, Polymer Chemistry +12

Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface

Fang Yuan, Douglas G. Dalgleish · Journal of Colloid and Interface Science · 1997 · 170 citations

Life Sciences, Biochemistry, Carbohydrate Chemistry +7