Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Food Colloid, Engineering, Food Analysis +23

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 513 citations

Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehyde

K. S. Chio, Aloys L. Tappel · Biochemistry · 1969 · 397 citations

Engineering, Lipid Peroxidation, Altmetric Attention Score +18

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

Feng Liang Chen, Yi Wei, Bo Zhang · LWT · 2010 · 272 citations · Full text

Molecular Aggregation, Soybean Protein, Protein Purification +21

Effect of high moisture extrusion cooking on protein–protein interactions of pea (<i>Pisum sativum</i> L.) protein isolates

Raffael Osen, Simone Toelstede, Peter Eisner et al. · International Journal of Food Science & Technology · 2015 · 224 citations

Protein–protein Interactions, Protein Alterations, Engineering +22