Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 641 citations

Agriculture, Biochemistry, Molecular Biology +14

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Elena Molina, Athena Papadopoulou, D.A. Ledward · Food Hydrocolloids · 2001 · 350 citations

Agriculture, Biochemistry, Food Science +10

Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl

Kyros Demetriades, John N. Coupland, David Julian McClements · Journal of Food Science · 1997 · 283 citations

Agriculture, Dairy Science, Food Science +17

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

R. Morales, Karina D. Martínez, Víctor M. Pizones Ruiz‐Henestrosa et al. · Ultrasonics Sonochemistry · 2015 · 261 citations · Full text

Agriculture, Food Science, Materials Engineering +9

Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk

Marc Anton, G. Gandemer · Journal of Food Science · 1997 · 195 citations

Agriculture, Food Science, Egg Science +16