Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

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Procedure for preparation of liposomes with large internal aqueous space and high capture by reverse-phase evaporation.

F Szoka, Demetrios Papahadjopoulos · Proceedings of the National Academy of Sciences · 1978 · 2.3K citations · Full text

Lipid Preparation, Reverse-phase Evaporation, Membrane Formation +9

Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins

Shigeru Hayakawa, Shuryo Nakai · Journal of Food Science · 1985 · 502 citations

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Electrostatic effects in proteins: comparison of dielectric and charge models

Ernest L. Mehler, T. Solmajer · Protein Engineering Design and Selection · 1991 · 276 citations

Whey Protein Soluble Aggregates from Heating with NaCl:  Physicochemical, Interfacial, and Foaming Properties

Christophe Schmitt, Claudine Bovay, Martine Rouvet et al. · Langmuir · 2007 · 246 citations