Structure and rheological properties of acid-induced egg white protein gels

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 25.9K citations

Biochemistry, Glycobiology, Tissue Physiology +3

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 628 citations

Protein Chemistry, Protein Function, Protein Expression +9

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 619 citations

Protein Chemistry, Protein Functionality, Special Consideration +8

Formation of three-dimensional structure in proteins. I. Rapid nonenzymic reactivation of reduced lysozyme

Donald B. Wetlaufer, Vishesh Saxena · Biochemistry · 1970 · 394 citations

Protein Assembly, Altmetric Attention Score, Molecular Biology +18

Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate

Kazuko Shimada, J.C. Cheftel · Journal of Agricultural and Food Chemistry · 1989 · 348 citations

Engineering, Food Analysis, Altmetric Attention Score +17