Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment

A weak gel model for foods

Domenico Gabriele, Bruno de Cindio, Paolo D’Antona · Rheologica Acta · 2001 · 354 citations

Agriculture, Food Science, Food Analysis +11

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

Jia Na, Letian Wang, Junhua Shao et al. · Meat Science · 2017 · 187 citations

Agriculture, Biochemistry, Food Science +16

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

Mariana von Staszewski, Federico Jara, Ana Lúcia Tasca Góis Ruiz et al. · Journal of Functional Foods · 2012 · 143 citations · Full text

Life Sciences, Biochemistry, Pharmaceutics +17

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Hydrocolloids · 2006 · 143 citations

Agriculture, Biochemistry, Food Science +9

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

Mingyan Yan, Bafang Li, Xue Zhao et al. · Food Hydrocolloids · 2010 · 118 citations

Natural Sciences, Materials Engineering, Materials Science +14