Competitive adsorption of α-lactalbumin in the molten globule state

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

Ulrich K. Laemmli · Nature · 1970 · 251K citations

Protein Assembly, Natural Sciences, Structural Proteins +8

Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

Protein Chemistry, Proteinlipid Interaction, Biochemistry +10

α‐lactalbumin: compact state with fluctuating tertiary structure?

Rudolf Gilmanshin, Valentina E. Bychkova, Gennady V. Semisotnov et al. · FEBS Letters · 1981 · 617 citations · Full text

Crystal Structure, Biochemistry, Protein Folding +3

Advances in food emulsions and foams

P. Sherman · Journal of Food Engineering · 1988 · 393 citations

Food Chemistry, Food Colloid, Rheology +5

Food polymers, gels and colloids

John F. Kennedy, Regina C.M. de Paula · Carbohydrate Polymers · 1992 · 348 citations

Biopolymer Gel, Food Colloid, Food Packaging +6