Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

Microdetermination of Phosphorus

P. S. Chen, T. Y. Toribara, Huber R. Warner · Analytical Chemistry · 1956 · 7.2K citations

Natural Sciences, Chemistry, Analytical Chemistry +8

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Lianzhou Jiang, Jing Wang, Yang Li et al. · Food Research International · 2014 · 663 citations

Agriculture, Biochemistry, Food Science +13

Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes

Nooshin Alizadeh-Pasdar, Eunice C.Y. Li‐Chan · Journal of Agricultural and Food Chemistry · 2000 · 619 citations

Life Sciences, Biochemistry, Molecular Biology +16

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

Eric Dickinson · Food Hydrocolloids · 2010 · 407 citations

Natural Sciences, Chemical Engineering, Materials Science +16

Influence of high-intensity ultrasound on foaming and structural properties of egg white

Long Sheng, Yibo Wang, Jiahui Chen et al. · Food Research International · 2018 · 226 citations

Agriculture, Food Science, Rheology +13