Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

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

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

Life Sciences, Microbiology, Molecular Biology +14

A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples

Mary Ann K. Markwell, Suzanne M. Haas, L.L. Bieber et al. · Analytical Biochemistry · 1978 · 6.5K citations

Life Sciences, Biochemistry, Protein Biochemistry +13

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

Functional properties of soy proteins

John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations

Agriculture, Biochemistry, Food Science +15

Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations