Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

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

Ultraviolet Absorption Spectra of Proteins and Amino Acids

G. H. Beaven, E. R. Holiday · Advances in protein chemistry · 1952 · 1.1K citations

Natural Sciences, Biochemistry, Chemistry +14

Enzymic hydrolysis of food proteins

Alec Williams · Food Chemistry · 1987 · 930 citations

Life Sciences, Biochemistry, Food Science +14

Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

Jun‐Feng Su, Zhen Huang, Xiaoyan Yuan et al. · Carbohydrate Polymers · 2009 · 670 citations

Agriculture, Biochemistry, Food Science +12

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