Concepedia
Food Hydrocolloids · 2019 · 178 citations · 65 references
AgricultureFood ScienceFood ChemistryFood EngineeringFood ProcessingFood EmulsificationPectin ChemistryPectin Characterization
65
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations
Life Sciences, Biochemistry, Protein Biochemistry +7
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations
Emulsion stabilizing properties of pectin
Jean‐Christophe Leroux, Virginie Langendorff, G. Alan Schick et al. · Food Hydrocolloids · 2003 · 507 citations
Agriculture, Chemical Engineering, Food Science +10
Progress in natural emulsifiers for utilization in food emulsions
Bengü Öztürk, David Julian McClements · Current Opinion in Food Science · 2015 · 444 citations
Agriculture, Food Science, Food Chemistry +13
Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
Wenjun Wang, Xiaobin Ma, Yuting Xu et al. · Food Chemistry · 2015 · 375 citations
Agriculture, Food Science, Food Engineering +9