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Thermodynamics of protein association reactions: forces contributing to stability

Philip D. Ross, Sankaran Subramanian · Biochemistry · 1981 · 5.5K citations

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Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

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Life Sciences, Biochemistry, Plant Biology +14

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

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

Jingjing Jia, Xin Gao, Minghao Hao et al. · Food Chemistry · 2017 · 340 citations

Natural Sciences, Biochemistry, Biophysics +14

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

Zihao Wei, Wei Yang, Rui Fan et al. · Food Hydrocolloids · 2014 · 271 citations

Life Sciences, Biochemistry, Food Science +14