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Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler‐Nissen · Journal of Agricultural and Food Chemistry · 1979 · 1.6K citations

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Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk

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Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate

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Succinylation of Pepsinogen

Anne D. Gounaris, Gertrude E. Perlmann · Journal of Biological Chemistry · 1967 · 162 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +16