Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction

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

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

Modification of Amino Groups in Inhibitors of Proteolytic Enzymes^*

Royce Haynes, David T. Osuga, Robert E. Feeney · Biochemistry · 1967 · 204 citations

Life Sciences, Biochemistry, Enzymology +9

Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect

Soichiro Nakamura, Akio Kato, Kunihiko Kobayashi · Journal of Agricultural and Food Chemistry · 1992 · 115 citations

Agriculture, Food Science, Microbiology +9

Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating

Akio Kato, Ryusuke Mifuru, Naotoshi Matsudomi et al. · Bioscience Biotechnology and Biochemistry · 1992 · 112 citations

Agriculture, Chemistry, Food Science +14