High-moisture extrusion of curdlan: Texture and structure

Small-angle scattering by fractal systems

J. Teixeira · Journal of Applied Crystallography · 1988 · 1.1K citations

Natural Sciences, Physics, Colloid Science +16

Emulsion stabilisation using polysaccharide–protein complexes

M. ELEANOR EVANS, Ian Ratcliffe, Peter A. Williams · Current Opinion in Colloid & Interface Science · 2013 · 395 citations

Pharmacy, Biochemistry, Food Science +12

Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture

Sheng Lin, H.E. Huff, Fushing Hsieh · Journal of Food Science · 2000 · 292 citations

Agriculture, Food Science, Food Chemistry +16

FTIR characterization of protein–polysaccharide interactions in extruded blends

Pedro Guerrero, Joe P. Kerry · Carbohydrate Polymers · 2014 · 290 citations

Engineering, Food Science, Materials Science +16

Curdlan: A bacterial gel-forming β-1, 3-glucan

Tokuya Harada, Akira Misaki, Hiroshi Saito · Archives of Biochemistry and Biophysics · 1968 · 285 citations

Life Sciences, Biochemistry, Microbiology +9