Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate

Using circular dichroism spectra to estimate protein secondary structure

Norma J. Greenfield · Nature Protocols · 2006 · 4K citations · Full text

Life Sciences, Biochemistry, Biophysics +14

Examination of the secondary structure of proteins by deconvolved FTIR spectra

D. Michael Byler, H. Susi · Biopolymers · 1986 · 3K citations

Life Sciences, Biochemistry, Biophysics +14

Food emulsions: principles, practice, and techniques

P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations

Agriculture, Food Science, Nutritional Sciences +12

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Aslı Can Karaça, Nicholas H. Low, Michael T. Nickerson · Food Research International · 2011 · 844 citations

Agriculture, Agricultural Biotechnology, Food Science +16

Acid-induced folding of proteins.

Yuji Goto, Linda J. Calciano, Anthony L. Fink · Proceedings of the National Academy of Sciences · 1990 · 569 citations

Life Sciences, Biochemistry, Biophysics +17