Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction

New method for quantitative determination of uronic acids

Nelly Blumenkrantz, G. Asboe‐Hansen · Analytical Biochemistry · 1973 · 7.1K citations

Natural Sciences, Biochemistry, Analytical Chemistry +4

On the Value of <i>c</i>:  Can Low Affinity Systems Be Studied by Isothermal Titration Calorimetry?

W. Bruce Turnbull, Antonio Hernández Daranas · Journal of the American Chemical Society · 2003 · 715 citations · Full text

Natural Sciences, Biochemistry, Chemistry +17

Protein–polysaccharide complexes and coacervates

Sylvie L. Turgeon, Christophe Schmitt, Christian Sánchez · Current Opinion in Colloid & Interface Science · 2007 · 635 citations

Life Sciences, Biochemistry, Biophysics +10

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

Yakoub Ladjal-Ettoumi, Hafid Boudries, Mohamed Chibane et al. · Food Biophysics · 2015 · 292 citations

Agriculture, Biochemistry, Food Science +11

Complexation of Whey Proteins with Carrageenan

Fanny Weinbreck, Hans Nieuwenhuijse, Gerard W. Robijn et al. · Journal of Agricultural and Food Chemistry · 2004 · 290 citations

Agriculture, Biochemistry, Food Science +17