Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures*1

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

DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949 · 16.2K citations · Full text

Life Sciences, Biochemistry, Clinical Biochemistry +9

Heat-Induced Gel Formation by Soy Proteins at Neutral pH

Jacoba M.S. Renkema, T. van Vliet · Journal of Agricultural and Food Chemistry · 2002 · 271 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Soy Glycinin:  Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperatures

C.M.M. Lakemond, Harmen H. J. de Jongh, Martin Hessing et al. · Journal of Agricultural and Food Chemistry · 2000 · 231 citations

Life Sciences, Biochemistry, Food Science +15

Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking

Chiya Kuraishi, Jiro Sakamoto, Katsutoshi Yamazaki et al. · Journal of Food Science · 1997 · 212 citations · Full text

Agriculture, Biotechnology, Food Science +12