Improvement of the foamability of sparkling base wines by the addition of Acacia gums

Relationship of sidechain hydrophobicity and α‐helical propensity on the stability of the single‐stranded amphipathic α‐helix

Oscar D. Monera, Terrance J. Sereda, Nian Zhou et al. · Journal of Peptide Science · 1995 · 376 citations

Life Sciences, Biochemistry, Biophysics +16

<i>Acacia</i> <i>s</i><i>enegal</i> Gum:  Continuum of Molecular Species Differing by Their Protein to Sugar Ratio, Molecular Weight, and Charges

D. Renard, Laurence Lavenant-Gourgeon, Marie‐Christine Ralet et al. · Biomacromolecules · 2006 · 232 citations

Life Sciences, Biochemistry, Botany +17

The wine proteins

Ricardo B. Ferreira, María A. Piçarra-Pereira, Sara Monteiro et al. · Trends in Food Science & Technology · 2001 · 222 citations

Acacia gum: History of the future

Michaël Nigen, Verónica Mejia Tamayo, Thierry Doco et al. · Food Hydrocolloids · 2017 · 198 citations

Life Sciences, Botany, Plant Sciences +5

Determination of proteins in the presence of phenols and pectins

V.H. Potty · Analytical Biochemistry · 1969 · 198 citations

Agriculture, Biochemistry, Food Science +8