Heat-induced agglomeration of water-soluble cod proteins toward gelled structures

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

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Life Sciences, Microbiology, Molecular Biology +14

Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

Natural Sciences, Biochemistry, Biophysics +14

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 629 citations

Life Sciences, Biochemistry, Food Science +17

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

Taco Nicolaï, Michel Britten, Christophe Schmitt · Food Hydrocolloids · 2011 · 544 citations

Agriculture, Biochemistry, Bioengineering +10

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Xiang Dong Sun, Richard A. Holley · Comprehensive Reviews in Food Science and Food Safety · 2010 · 499 citations · Full text

Agriculture, Biochemistry, Food Science +17