The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

Measurement of protein using bicinchoninic acid

Pam Smith, Randall I. Krohn, Greg T. Hermanson et al. · Analytical Biochemistry · 1985 · 18.4K citations

Life Sciences, Biochemistry, Molecular Biology +10

Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans

Takao Nagano, Motohiko Hirotsuka, Hiroyuki Mori et al. · Journal of Agricultural and Food Chemistry · 1992 · 441 citations

Agriculture, Biochemistry, Food Science +15

Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions

Jacoba M.S. Renkema, Harry Gruppen, T. van Vliet · Journal of Agricultural and Food Chemistry · 2002 · 253 citations

Life Sciences, Biochemistry, Food Science +17

Gel formation by β-conglycinin and glycinin and their mixtures

Jacoba M.S. Renkema, J.H.M. Knabben, T. van Vliet · Food Hydrocolloids · 2001 · 215 citations

Life Sciences, Biochemistry, Materials Science +12