Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates

Dynamic measurements of dilational properties of a liquid interface

J Lucassen, M. van den Tempel · Chemical Engineering Science · 1972 · 799 citations

Engineering, Materials Science, Physics +16

Interfacial rheology of food emulsifiers and proteins

Brent S. Murray · Current Opinion in Colloid & Interface Science · 2002 · 306 citations

Agriculture, Chemical Engineering, Food Science +14

Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

Laura Jiménez-Castaño, Mar Villamiel, Rosina López‐Fandiño · Food Hydrocolloids · 2006 · 276 citations

Life Sciences, Biochemistry, Food Science +13

Network Forming Properties of Various Proteins Adsorbed at the Air/Water Interface in Relation to Foam Stability

Anneke H. Martin, Katja Grolle, Martin Bos et al. · Journal of Colloid and Interface Science · 2002 · 273 citations

Natural Sciences, Biophysics, Materials Science +16

Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

François Chevalier, Jean‐Marc Chobert, Yves Popineau et al. · International Dairy Journal · 2001 · 259 citations

Life Sciences, Biochemistry, Food Science +9