Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

Structure of Hen Egg-White Lysozyme: A Three-dimensional Fourier Synthesis at 2 Å Resolution

C. C. F. Blake, D. F. Koenig, G. A. Mair et al. · Nature · 1965 · 1.7K citations

Life Sciences, Biochemistry, Biophysics +11

Time-Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time-Effects

A. F. H. Ward, L. Tordai · The Journal of Chemical Physics · 1946 · 1.5K citations

Natural Sciences, Biophysics, Physics +15

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan, Jingwen Xu, Shuang Zhang et al. · LWT · 2021 · 436 citations

Agriculture, Food Science, Food Engineering +12

The foam drainage equation

G. Verbist, D. Weaire, Andrew M. Kraynik · Journal of Physics Condensed Matter · 1996 · 305 citations

Natural Sciences, Physics, Differential Equations +16

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

Long Sheng, Guiyue Tang, Qi Wang et al. · Food Hydrocolloids · 2019 · 214 citations

Agriculture, Biochemistry, Food Science +5