Cited by 643Proteins in Food SystemsProtein Structure and DynamicsPolysaccharides Composition and Applications

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

Bryant, Cory M, McClements, D.Julian·1998·Trends in Food Science & Technology

Integrity signals

Registry

Crossref · 10.1016/s0924-2244(98)00031-4

Cites

40 of 40 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Gels can be classified into transparent and opaque gels depending on the types of protein aggregates; transparent gels are formed by fibrillar aggregates, while opaque gels are formed by particulate aggregates.

    “Gels can be classified into transparent and opaque gels depending on the types of protein aggregates.Transparent gels are formed by fibrillar aggregates, while opaque gels are formed by particulate aggregates (Bryant and McClements 1998).”

    From A Review of Gelation of Plant Proteins and Their Influencing Factors (2025) · cites this paper as Bryant and McClements 1998

  • Hydrophobic interactions play a major role in determining the conformation and interaction of protein molecules.

    “Hydrophobic interactions play a major role in determining the conformation and interaction of protein molecules (Bryant and McClements, 1998”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Bryant and McClements, 1998

  • Hydrophobic interactions increase up to a maximum at about 60 to 70°C, at which point they begin to slowly lose strength as temperature is further increased.

    “It should be noted that hydrophobic interactions increase up to a maximum at about 60 to 70°C, at which point they begin to slowly lose strength as the temperature is further increased (Bryant and McClements, 1998”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Bryant and McClements, 1998

  • Electrostatic repulsion increases with increasing temperature.

    “Electrostatic repulsion increases with increasing temperature (Bryant and McClements, 1998”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Bryant and McClements, 1998

  • Hydrophobic interactions tend to increase in strength with temperature.

    “Hydrophobic interactions tend to increase in strength with temperature (Bryant and McClements, 1998”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Bryant and McClements, 1998

Cites

Flagged first, then by citations

1 of the 41 references couldn’t be matched to a known paper.

Cited by

Sorted by citations

Authors
Bryant, C. M., & McClements, D. J.
Affiliations
University of Massachusetts Amherst (US)
Corresponding author
Bryant, Cory M
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
1998-04
Volume
9
Issue
4
Pages
143-151
ISSN
0924-2244 (ISSN-L)
OpenAlex
W2034747455
Cited by
643
References
41
Citations by year
2026: 16 · 2025: 19 · 2024: 25 · 2023: 21 · 2022: 20 · 2021: 34 · 2020: 29 · 2019: 41 · 2018: 40 · 2017: 36 · 2016: 34 · 2015: 38 · 2014: 37 · 2013: 36 · 2012: 37
FWCI
13.95
Type
journal article
Language
en
Open access
closed
Locations
Trends in Food Science & Technology (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Structure and Dynamics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
whey protein, cold-set gels, protein functional properties, emulsification, gelation, thickening, foaming, water holding capacity, functional food ingredients

About these checks

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.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review