Concepedia

The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability

Jian Gao, Xiaomei Li, Fenglian Chen, Wojciech Piekoszewski, Yang Yang, Bing Wang, Linlin Liu, Huanan Guan, Shi Yan-guo, Na Zhang

Food Hydrocolloids · 2020 · 54 citations · 46 references

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Concepts

References

46

‘Molten‐globule state’: a compact form of globular proteins with mobile side‐chains

Mikio Ohgushi, Akiyoshi Wada · FEBS Letters · 1983 · 728 citations

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Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang Jiang, Jie Chen, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2009 · 580 citations

, , +16

Acid-induced folding of proteins.

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

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Protein Misfolding Diseases

F. Ulrich Hartl · Annual Review of Biochemistry · 2017 · 553 citations

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Factors determining the physical properties of protein foams

E. Allen Foegeding, P.J. Luck, Jack Davis · Food Hydrocolloids · 2005 · 397 citations

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