Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Agriculture, Biochemistry, Food Science +8

Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

Natural Sciences, Biochemistry, Biophysics +14

DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 853 citations

Agriculture, Biochemistry, Food Science +9

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Joyce I. Boye, Salih Aksay, Samira Roufik et al. · Food Research International · 2009 · 808 citations

Agriculture, Biochemistry, Food Science +15

Functional and electrophoretic characteristics of succinylated peanut flour protein

Larry R. Beuchat · Journal of Agricultural and Food Chemistry · 1977 · 798 citations

Agriculture, Biochemistry, Food Science +15