Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Hanni Liang, Chuan‐He Tang · Food Hydrocolloids · 2013 · 366 citations

Agriculture, Food Science, Plant Biology +9

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

Ziye Zhang, Yuling Yang, Xiaozhi Tang et al. · Food Chemistry · 2015 · 340 citations

Natural Sciences, Biochemistry, Biophysics +17

Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans

Jiao Ge, Cui-Xia Sun, Analucia Mata et al. · Food Hydrocolloids · 2020 · 230 citations

Life Sciences, Biochemistry, Food Science +14

General Self-Assembly Mechanism Converting Hydrolyzed Globular Proteins Into Giant Multistranded Amyloid Ribbons

Cécile Lara, Jozef Adamčík, Sophia Jördens et al. · Biomacromolecules · 2011 · 229 citations

Life Sciences, Biochemistry, Biophysics +17

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

Simon M. Loveday, X. L. Wang, M.A. Rao et al. · Food Hydrocolloids · 2011 · 214 citations

Engineering, Materials Engineering, Materials Science +13