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The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation
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Citations
Cited by
Physicochemical and textural properties of heat-induced pea protein isolate gels
Shand, P. J., Ya, H., Pietrasik, Z., & Wanasundara, P. K. J. P. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.060 · Cited by 443
Feyzi, S., Milani, E., & Golimovahhed, Q. A. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.07.031 · Cited by 154
The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels
Opazo-Navarrete, M., Altenburg, M. D., Boom, R. M., & Janssen, A. E. M. (2018) · Food Biophysics · doi:10.1007/s11483-018-9518-7 · Cited by 82
Tiong, A. Y. J., Crawford, S., Jones, N. C., McKinley, G. H., Batchelor, W., & van ’t Hag, L. (2024) · Food Structure · doi:10.1016/j.foostr.2024.100374 · Cited by 49
Metadata
- Authors
- Arntfield, S. D., & Murray, E. D.
- Venue
- Canadian Institute of Food Science and Technology Journal
- Publisher
- Elsevier BV
- Published
- 1981-01
- Volume
- 14
- Issue
- 4
- Pages
- 289-294
- ISSN
- 0315-5463 (ISSN-L)
- OpenAlex
- W2077958750
- Cited by
- 302
- References
- 0
- FWCI
- 6.75
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
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- This page
- CoChat. (2026). Citation check: The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation. https://app.cochat.ai/papers/10.1016/s0315-5463(81)72929-8
- The paper
- Arntfield, S. D., & Murray, E. D. (1981). The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation. Canadian Institute of Food Science and Technology Journal. https://doi.org/10.1016/s0315-5463(81)72929-8
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
