Concepedia
LWT · 2008 · 121 citations · 11 references
Open access
AgricultureBiotechnologyFood ScienceFood EngineeringFood ProcessingProtein EngineeringCasein ChemistryDrug EncapsulationEnzyme FormulationMilk ProteinsProteins In FoodsCasein Emulsifying PropertiesCasein Heat StabilityCasein QualityCasein SolubilityCasein Stability
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A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations
Life Sciences, Biochemistry, Protein Biochemistry +7
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations
Food protein-based materials as nutraceutical delivery systems
Lingyun Chen, Gabriel Remondetto, Muriel Subirade · Trends in Food Science & Technology · 2006 · 1.1K citations
Natural Sciences, Food Science, Nutritional Sciences +14
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Yutao Cai, Harold Corke · Journal of Food Science · 2000 · 997 citations
Agriculture, Food Science, Plant Sciences +11
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
Shigeru Hayakawa, Shuryo Nakai · Journal of Food Science · 1985 · 509 citations
Agriculture, Biochemistry, Food Science +17