Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 335 citations

Agriculture, Biophysics, Food Science +16

Influence of high-intensity ultrasound on foaming and structural properties of egg white

Long Sheng, Yibo Wang, Jiahui Chen et al. · Food Research International · 2018 · 226 citations

Agriculture, Food Science, Rheology +13

Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

Xingfei Li, Liyang Chen, Yufei Hua et al. · Food Hydrocolloids · 2020 · 143 citations

Life Sciences, Biochemistry, Food Science +16

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

Long Sheng, Siqi Ye, Ke Han et al. · Food Hydrocolloids · 2019 · 139 citations

Agriculture, Biophysics, Food Science +10