Fabrication of pea protein gels with modulated rheological properties using high pressure processing

Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point

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Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang Jiang, Jie Chen, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2009 · 580 citations

Agriculture, Biochemistry, Food Science +16

Acid-induced folding of proteins.

Yuji Goto, Linda J. Calciano, Anthony L. Fink · Proceedings of the National Academy of Sciences · 1990 · 569 citations

Life Sciences, Biochemistry, Biophysics +17

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

Min Hyeock Lee, Min Hyeok Baek, D.S. Cha et al. · Food Hydrocolloids · 2002 · 372 citations

Agriculture, Biochemistry, Food Science +16

Flavor problems of vegetable food proteins

J. J. Rackis, David J. Sessa, David H. Honig · Journal of the American Oil Chemists Society · 1979 · 262 citations

Agriculture, Biochemistry, Food Science +17