Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel

Zeta potential in colloid science. Principles and applications

Marjorie J. Vold · Journal of Colloid and Interface Science · 1982 · 2.3K citations

Engineering, Chemistry, Physics +14

Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 346 citations

Agriculture, Food Science, Nutritional Sciences +12

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

Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy Isolate

Shigeru Utsumi, John Kinsella · Journal of Food Science · 1985 · 236 citations

Life Sciences, Biochemistry, Food Science +16

Inulin - a versatile polysaccharide with multiple pharmaceutical and food chemical uses

Thomas G. Barclay, Milena Ginić‐Marković, Peter D. Cooper et al. · International Journal of Pharmaceutical Excipients · 2016 · 217 citations · Full text

Pharmacy, Biochemistry, Pharmaceutics +12