Gel formation by β-conglycinin and glycinin and their mixtures

Official Methods of Analysis of

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Functional properties of proteins in foods: A survey

John Kinsella, Nicholas Melachouris · C R C Critical Reviews in Food Science and Nutrition · 1976 · 1.3K citations

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Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans

Takao Nagano, Motohiko Hirotsuka, Hiroyuki Mori et al. · Journal of Agricultural and Food Chemistry · 1992 · 441 citations

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Viscoelastic behaviour of β-lactoglobulin gel structures

Mats Stading, Anne‐Marie Hermansson · Food Hydrocolloids · 1990 · 275 citations

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Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions

Jacoba M.S. Renkema, Harry Gruppen, T. van Vliet · Journal of Agricultural and Food Chemistry · 2002 · 253 citations

Life Sciences, Biochemistry, Food Science +17