Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl

Complex Coacervation of Whey Proteins and Gum Arabic

Fanny Weinbreck, Renko de Vries, P.M.M. Schrooyen et al. · Biomacromolecules · 2003 · 598 citations

Ionic Strength Dependence of Protein-Polyelectrolyte Interactions

Emek Seyrek, Paul L. Dubin, Christophe Tribet et al. · Biomacromolecules · 2003 · 401 citations

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 · 385 citations

Biochemistry, Low-field Nmr Study, Protein Folding +6

Complexation of Whey Proteins with Carrageenan

Fanny Weinbreck, Hans Nieuwenhuijse, Gerard W. Robijn et al. · Journal of Agricultural and Food Chemistry · 2004 · 288 citations

Food Chemistry, Protein Chemistry, Engineering +11

Functional colloids from proteins and polysaccharides for food applications

Wahyu Wijaya, Ashok R. Patel, Arima Diah Setiowati et al. · Trends in Food Science & Technology · 2017 · 271 citations

Food Chemistry, Polysaccharide, Functional Colloids +1