Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 628 citations

Protein Chemistry, Protein Function, Protein Expression +9

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Xiang Dong Sun, Susan D. Arntfield · Food Hydrocolloids · 2012 · 263 citations

Biopolymer Gel, Engineering, Protein Folding +8

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

Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan · Food Chemistry · 2008 · 166 citations

Chemical Composition, Food Microstructure, Food Structure +3

Influence of pH and Salts on Egg White Gelation

Thomas Croguennec, Françoise Nau, G. Brulé · Journal of Food Science · 2002 · 150 citations

Food Chemistry, Biopolymer Gel, Food Colloid +10

Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, <i>Priacanthus tayenus</i> and <i>Priacanthus macracanthus</i>

Soottawat Benjakul, Wonnop Visessanguan, Shoichiro Ishizaki et al. · Journal of Food Science · 2001 · 144 citations

Botany, Protein Assembly, Food Biophysics +18