Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

Maud Langton, Anne‐Marie Hermansson · Food Hydrocolloids · 1992 · 408 citations

Agriculture, Biochemistry, Food Science +13

Effect of surimi quality on properties of edible films based on Alaska pollack

Yusuke Shiku, Patricia Hamaguchi, Soottawat Benjakul et al. · Food Chemistry · 2003 · 230 citations

Agriculture, Food Science, Materials Science +15

Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk

Marc Anton, Virginie Martinet, Michèle Dalgalarrondo et al. · Food Chemistry · 2003 · 189 citations

Life Sciences, Biochemistry, Poultry Science +10

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

Jun‐Hua Shao, Ya‐Min Deng, Li Song et al. · LWT · 2015 · 176 citations

Agriculture, Biochemistry, Food Science +16

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan · Food Chemistry · 2008 · 169 citations

Agriculture, Animal Sciences, Poultry Science +16