Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate

Mechanisms of Tryptophan Fluorescence Shifts in Proteins

James T. Vivian, Patrik R. Callis · Biophysical Journal · 2001 · 1.5K citations · Full text

Natural Sciences, Biochemistry, Biophysics +11

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Junguang Li, Mengmeng Wu, Yuntao Wang et al. · Food Chemistry · 2020 · 279 citations

Life Sciences, Biochemistry, Food Science +14

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Helena M. Moreno, Fátima Domínguez-Timón, Mercedes M. Pedrosa et al. · Food Hydrocolloids · 2019 · 179 citations

Agriculture, Biochemistry, Food Science +14

Characterization of methylcellulose produced from sugar cane bagasse cellulose: Crystallinity and thermal properties

Guimes Rodrigues Filho, Rosana Maria Nascimento de Assunção, Júlia Graciele Vieira et al. · Polymer Degradation and Stability · 2006 · 177 citations

Pharmacy, Biochemistry, Carbohydrate Chemistry +10

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

Yaqing Xiao, Yingnan Liu, Yu Wang et al. · Carbohydrate Polymers · 2019 · 161 citations

Agriculture, Food Science, Materials Science +14