Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration

Thermodynamics of protein association reactions: forces contributing to stability

Philip D. Ross, Sankaran Subramanian · Biochemistry · 1981 · 5.5K citations

Natural Sciences, Biochemistry, Biophysics +15

Food emulsions: principles, practice, and techniques

P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations

Agriculture, Food Science, Nutritional Sciences +12

Effects of heat treatment on the emulsifying properties of pea proteins

Weiwei Peng, Xiangzhen Kong, Yeming Chen et al. · Food Hydrocolloids · 2015 · 384 citations

Agriculture, Biochemistry, Food Science +13

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 338 citations

Agriculture, Biochemistry, Food Science +17

Interfacial rheology of protein–surfactant mixtures

Julia Maldonado‐Valderrama, Juan M. Rodrı́guez Patino · Current Opinion in Colloid & Interface Science · 2009 · 292 citations

Engineering, Chemical Engineering, Materials Science +14