Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity

Globular proteins at solid/liquid interfaces

Haynes, C. A., & Norde, W. (1994) · Colloids and Surfaces B Biointerfaces · doi:10.1016/0927-7765(94)80066-9 · Cited by 849 · see citing works

Whey protein concentrates and isolates: Processing and functional properties

Morr, C. V., & Ha, E. Y. W. (1993) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399309527643 · Cited by 634 · see citing works

Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes

Alizadeh-Pasdar, N., & Li‐Chan, E. C. Y. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990393p · Cited by 623 · see citing works

Proteins in Whey: Chemical, Physical, and Functional Properties

Kinsella, J. E., & Whitehead, D. M. (1989) · Advances in food and nutrition research · doi:10.1016/s1043-4526(08)60130-8 · Cited by 619 · see citing works

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

Jiang, S., Ding, J., Andrade, J. E., Rababah, T., Almajwal, A. M., Abulmeaty, M. M. A., & Feng, H. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.03.046 · Cited by 554 · see citing works

A review of physical and chemical protein-gel induction

Totosaus, A., Montejano, J. G., Salazar, J. A., & Guerrero, I. (2002) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2002.00623.x · Cited by 491 · see citing works

Plant-Based Meat Analogues

Kyriakopoulou, K., Dekkers, B. L., & van der Goot, A. J. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814874-7.00006-7 · Cited by 473 · see citing works

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

Tang, C. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1067594 · Cited by 441 · see citing works

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

Liu, J., Ru, Q., & Ding, Y. (2012) · Food Research International · doi:10.1016/j.foodres.2012.07.034 · Cited by 396 · see citing works

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhu, Z., Zhu, W., Yi, J., Liu, N., Cao, Y., Lu, J., Decker, E. A., & McClements, D. J. (2018) · Food Research International · doi:10.1016/j.foodres.2018.01.060 · Cited by 382 · see citing works

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Molina, E., Papadopoulou, A., & LEDWARD, D. A. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00023-6 · Cited by 354 · see citing works

Effect of ultrasound treatments on functional properties and structure of millet protein concentrate

Nazari, B., Mohammadifar, M. A., Shojaee‐Aliabadi, S., Feizollahi, E., & Mirmoghtadaie, L. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.10.002 · Cited by 354 · see citing works

Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars

Kaur, M., & Singh, N. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.05.029 · Cited by 328 · see citing works

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics

Li, Y., Cheng, Y., Zhang, Z., Wang, Y., Mintah, B. K., Dabbour, M., Jiang, H., He, R., & Ma, H. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105240 · Cited by 303 · see citing works

Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration

Wu, W., HETTIARACHCHY, N. S., & Qi, M. (1998) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-998-0235-0 · Cited by 269 · see citing works

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean—French Bean 7S Globulin Exhibits Excellent Properties

Kimura, A., Fukuda, T., Zhang, M., Motoyama, S., Maruyama, N., & Utsumi, S. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf801721b · Cited by 267 · see citing works

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Hu, H., Cheung, I. W. Y., Pan, S., & Li‐Chan, E. C. Y. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.11.004 · Cited by 255 · see citing works

Origin of Multiexponential T 2 Relaxation in Muscle Myowater

Bertram, H. C., Karlsson, A. H., Rasmussen, M., Pedersen, O. D., Dønstrup, S., & Andersen, H. J. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001402t · Cited by 246 · see citing works

Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis

Jung, S., Murphy, P. A., & Johnson, L. A. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb07080.x · Cited by 239 · see citing works

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Zhao, H., Shen, C., Wu, Z., Zhang, Z., & Xu, C. (2020) · Journal of Food Biochemistry · doi:10.1111/jfbc.13157 · Cited by 220 · see citing works

Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization

Shanmugam, A., & Ashokkumar, M. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.01.006 · Cited by 211 · see citing works

Effects of pulsed electric fields on physicochemical properties of soybean protein isolates

Li, Y., Chen, Z., & Mo, H. (2006) · LWT · doi:10.1016/j.lwt.2006.08.015 · Cited by 211 · see citing works

Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

Jiang, L., Wang, Z., Li, Y., Meng, X., Sui, X., Qi, B., & Zhou, L. (2014) · International Journal of Food Properties · doi:10.1080/10942912.2013.865057 · Cited by 206 · see citing works

Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin

Qi, M., HETTIARACHCHY, N. S., & Kalapathy, U. (1997) · Journal of Food Science · doi:10.1111/j.1365-2621.1997.tb12224.x · Cited by 206 · see citing works

Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

Deng, Q., Wang, L., Wei, F., Xie, B., Huang, F., Huang, W., Shi, J., Huang, Q., Tian, B., & Xue, S. J. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.108 · Cited by 203 · see citing works

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

Li, R., Wang, X., Liu, J., Cui, Q., Wang, X., Chen, S., & Jiang, L. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b06713 · Cited by 201 · see citing works

Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates

Bera, M. B., & Mukherjee, R. (1989) · Journal of Food Science · doi:10.1111/j.1365-2621.1989.tb08587.x · Cited by 200 · see citing works

Functionality of egg white proteins as affected by high intensity ultrasound

Arzeni, C., Pérez, O. E., & Pilosof, A. M. R. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.03.009 · Cited by 199 · see citing works

Sesame protein isolate: Fractionation, secondary structure and functional properties

Achouri, A., Nail, V., & Boye, J. I. (2012) · Food Research International · doi:10.1016/j.foodres.2012.01.001 · Cited by 198 · see citing works

Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins

de Mesa-Stonestreet, N. J., Alavi, S., & Bean, S. R. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01623.x · Cited by 196 · see citing works

Pea and lentil protein extraction and functionality

Swanson, B. G. (1990) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02539676 · Cited by 193 · see citing works

Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk

Anton, M., Martinet, V., Dalgalarrondo, M., Beaumal, V., David-Briand, E., & Rabesona, H. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00060-8 · Cited by 192 · see citing works

THE FOAMING PROPERTIES OF BEER

Bamforth, C. W. (1985) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.1985.tb04359.x · Cited by 191 · see citing works

Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

Li-xia, M., Zhao, M., Yang, B. S., Zhao, H., Cui, C., & Zhao, Q. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf904109d · Cited by 189 · see citing works

Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing∗

Xiong, Y. L. (1994) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399409527665 · Cited by 189 · see citing works

Mechanisms of meat batter stabilization: A review

Gordon, A., Barbut, S., & Schmidt, G. (1992) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399209527602 · Cited by 174 · see citing works

Physicochemical and Functional Properties of Buckwheat Protein Product

Tomotake, H., Shimaoka, I., Kayashita, J., Nakajoh, M., & Katô, N. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011248q · Cited by 166 · see citing works

Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

Segat, A., Misra, N. N., Fabbro, A., Buchini, F., Lippe, G., Cullen, P. J., & Innocente, N. (2014) · Food Research International · doi:10.1016/j.foodres.2014.10.002 · Cited by 160 · see citing works

Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 2. Emulsifying Properties

Wagner, J. R., & Guéguen, J. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9809784 · Cited by 152 · see citing works

Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species

Li‐Chan, E. C. Y., Nakai, S., & Wood, D. F. (1985) · Journal of Food Science · doi:10.1111/j.1365-2621.1985.tb13006.x · Cited by 152 · see citing works

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Tan, M., Xu, J., Gao, H., Yu, Z., Liang, J., Mu, D., Li, X., Zhong, X., Luo, S., Zhao, Y., et al. (2021) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2021.110622 · Cited by 150 · see citing works

Isolation and characterization of proteins from soymilk residue (okara)∗

Ma, C., Liu, W.-S., Kwok, K. C., & Kwok, F. (1996) · Food Research International · doi:10.1016/0963-9969(95)00061-5 · Cited by 149 · see citing works

Effect of Alkaline Deamidation on the Structure, Surface Hydrophobicity, and Emulsifying Properties of the Z19 α-Zein

Cabra, V., Arreguín‐Espinosa, R., Vázquez-Duhalt, R., & Farrés, A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061002r · Cited by 147 · see citing works

The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities

Tian, Y., Zhang, Z., Zhang, P., Taha, A., Hu, H., & Pan, S. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105990 · Cited by 146 · see citing works

Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties

Mwasaru, M. A., Muhammad, K., Bakar, J., & Man, Y. B. C. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00150-8 · Cited by 142 · see citing works

Protein Isolates from Bambara Groundnut ( Voandzeia Subterranean L.): Chemical Characterization and Functional Properties

Adebowale, Y. A., Schwarzenbolz, U., & Henle, T. (2010) · International Journal of Food Properties · doi:10.1080/10942910903420743 · Cited by 136 · see citing works

Soft matter food physics—the physics of food and cooking

Vilgis, T. A. (2015) · Reports on Progress in Physics · doi:10.1088/0034-4885/78/12/124602 · Cited by 135 · see citing works

Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

Raikos, V., Neacsu, M., Russell, W. R., & Duthie, G. G. (2014) · Food Science & Nutrition · doi:10.1002/fsn3.143 · Cited by 132 · see citing works

Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes

dos Santos, S. D., Martins, V. G., Salas‐Mellado, M. D. L. M., & Prentice, C. (2009) · Food and Bioprocess Technology · doi:10.1007/s11947-009-0301-0 · Cited by 132 · see citing works

Changes in the texture and structure of cod and haddock fillets during frozen storage

Badii, F., & Howell, N. K. (2002) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00104-7 · Cited by 131 · see citing works

Differences in functional properties and biochemical characteristics of congenetic rice proteins

Cao, X., Wen, H., Li, C., & Gu, Z. (2009) · Journal of Cereal Science · doi:10.1016/j.jcs.2009.04.009 · Cited by 128 · see citing works

Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein

Zhang, S., Zheng, L., Zheng, X., Ai, B., Yang, Y., Pan, Y., & Sheng, Z. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.02.017 · Cited by 127 · see citing works

Pulsed Electric Field-Induced Structural Modification of Whey Protein Isolate

Xiang, B. Y., Ngadi, M. O., Ochoa‐Martínez, L. A., & Simpson, M. V. (2009) · Food and Bioprocess Technology · doi:10.1007/s11947-009-0266-z · Cited by 126 · see citing works

Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilization

Dickinson, E. (1986) · Food Hydrocolloids · doi:10.1016/s0268-005x(86)80003-0 · Cited by 123 · see citing works

Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Guo, F., Xiong, Y. L., Qin, F., Jian, H., Huang, X., & Chen, J. (2015) · Journal of Food Science · doi:10.1111/1750-3841.12761 · Cited by 122 · see citing works

Functional Properties of Composite Flour: A Review

M., H., M., N., H., N., Zainol, M. K., & Jahurul, M. H. (2020) · Food Research · doi:10.26656/fr.2017.4(6).419 · Cited by 121 · see citing works

Hydrophobicity, Solubility, and Emulsifying Properties of Enzyme‐Modified Rice Endosperm Protein

Paraman, I., HETTIARACHCHY, N. S., Schaefer, C. A., & Beck, M. I. (2007) · Cereal Chemistry · doi:10.1094/cchem-84-4-0343 · Cited by 121 · see citing works

On the functional properties of globulin and albumin protein fractions and flours of African locust bean ()

Lawal, O. S., Adebowale, K. O., Ogunsanwo, B. M., Sosanwo, O. A., & Bankole, S. A. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.08.043 · Cited by 118 · see citing works

Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

Jeske, S., Bez, J., Arendt, E. K., & Zannini, E. (2019) · European Food Research and Technology · doi:10.1007/s00217-019-03286-0 · Cited by 115 · see citing works

Plant RuBisCo: An Underutilized Protein for Food Applications

Stefano, E. D., Agyei, D., Njoku, E. N., & Udenigwe, C. C. (2018) · Journal of the American Oil Chemists Society · doi:10.1002/aocs.12104 · Cited by 113 · see citing works

Stability Of Food Emulsions: Physicochemical Role Of Protein And Nonprotein Emulsifiers

Das, K. P., & Kinsella, J. E. (1990) · Advances in food and nutrition research · doi:10.1016/s1043-4526(08)60007-8 · Cited by 110 · see citing works

Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

Sharifian, A., Soltanizadeh, N., & Abbaszadeh, R. (2019) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2019.03.006 · Cited by 109 · see citing works

Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure

Liu, X., Powers, J. R., Swanson, B. G., Hill, H. H., & Clark, S. (2005) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2005.03.006 · Cited by 108 · see citing works

Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates

Wagner, J. R., & Añón, M. C. (1990) · Journal of Food Science · doi:10.1111/j.1365-2621.1990.tb05225.x · Cited by 107 · see citing works

Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics

Zhang, Y., Sharan, S., Rinnan, Å., & Orlien, V. (2021) · Foods · doi:10.3390/foods10112848 · Cited by 106 · see citing works

Thermal Analysis of Food Proteins

Ma, C., & Harwalkar, V. R. (1991) · Advances in food and nutrition research · doi:10.1016/s1043-4526(08)60067-4 · Cited by 106 · see citing works

Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH

Lee, S. L., Morr, C. V., & Ha, E. Y. W. (1992) · Journal of Food Science · doi:10.1111/j.1365-2621.1992.tb11301.x · Cited by 106 · see citing works

Emulsifying Properties of Proteins

ZAYAS, J. F. (1997) · Springer eBooks · doi:10.1007/978-3-642-59116-7_4 · Cited by 104 · see citing works

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Vogelsang-O’Dwyer, M., Bez, J., Petersen, I. L., Joehnke, M. S., Detzel, A., Busch, M., Krueger, M., Ispiryan, L., O’Mahony, J. A., Arendt, E. K., et al. (2020) · Foods · doi:10.3390/foods9020230 · Cited by 102 · see citing works

Surface activity, film formation, and emulsifying properties of milk proteins

Leman, J., Kinsella, J. E., & Kilara, A. (1989) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398909527494 · Cited by 102 · see citing works

Effect of Partial Proteolysis on the Functional Properties of Winged Bean ( Psophocarpus tetragonolobus ) Flour

NARAYANA, K., & RAO, M. S. N. (1984) · Journal of Food Science · doi:10.1111/j.1365-2621.1984.tb13247.x · Cited by 99 · see citing works

Role of Pectin in Food Processing and Food Packaging

Vanitha, T., & Khan, M. (2019) · IntechOpen eBooks · doi:10.5772/intechopen.83677 · Cited by 97 · see citing works

Structure−Physicochemical Function Relationships of Soybean β-Conglycinin Heterotrimers

Maruyama, N., Salleh, M. R. M., Takahashi, K., Yagasaki, K., Goto, H., Hontani, N., Nakagawa, S., & Utsumi, S. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0117053 · Cited by 94 · see citing works

Ribulose bisphosphate carboxylase/oxygenase (rubisco) from green leaves‐potential as a food protein

Barbeau, W. E., & Kinsella, J. (1988) · Food Reviews International · doi:10.1080/87559128809540823 · Cited by 93 · see citing works

Effect of Thermal and High Electric Fields on Secondary Structure of Peanut Protein

Vanga, S. K., Singh, A., Kalkan, F., Gariépy, Y., Orsat, V., & Raghavan, V. (2015) · International Journal of Food Properties · doi:10.1080/10942912.2015.1071841 · Cited by 92 · see citing works

Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces

Kontogiorgos, V., & Prakash, S. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108486 · Cited by 92 · see citing works

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

Mustapha, N. A., & Rizvi, S. S. H. (2014) · LWT · doi:10.1016/j.lwt.2014.01.019 · Cited by 91 · see citing works

Physicochemical and functional properties of proso millet storage protein fractions

Akharume, F., Santra, D. K., & Adedeji, A. A. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105497 · Cited by 89 · see citing works

Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill

Liu, Z., Zheng, Z. X., Zhu, G., Luo, S., Zhang, D., Liu, F., & Shen, Y. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130251 · Cited by 86 · see citing works

The effects of thermal-acid treatment and crosslinking on the water resistance of soybean protein

Gao, Z., Zhang, Y., Fang, B., Zhang, L., & Shi, J. (2015) · Industrial Crops and Products · doi:10.1016/j.indcrop.2015.04.026 · Cited by 85 · see citing works

The physical stability of plant-based drinks and the analysis methods thereof

Patra, T., Rinnan, Å., & Olsen, K. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106770 · Cited by 84 · see citing works

Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment

Xia, N., Wang, J., Yang, X., Yin, S., Qi, J., Hu, L., & Zhou, X. (2011) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2011.12.004 · Cited by 83 · see citing works

Foaming Properties of Proteins as Affected by Concentration

Britten, M., & LAVOIE, L. (1992) · Journal of Food Science · doi:10.1111/j.1365-2621.1992.tb11303.x · Cited by 83 · see citing works

Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate Production

Hansen, L., Bu, F., & Ismail, B. P. (2022) · Foods · doi:10.3390/foods11233773 · Cited by 82 · see citing works

High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

Ai, M., Zhang, Z., Fan, H., Cao, Y., & Jiang, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106256 · Cited by 81 · see citing works

Soy protein modification: A review

Barać, M., Stanojević, S. P., Jovanovic, S. T., & Pešić, M. B. (2004) · Acta periodica technologica · doi:10.2298/apt0435003b · Cited by 80 · see citing works

Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)

Wu, D., Wu, C., Wang, Z., Fan, F., Chen, H., Ma, W., & Du, M. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.04.003 · Cited by 80 · see citing works

Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment

Babiker, E. E., Fujisawa, N., Matsudomi, N., & Kato, A. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960302d · Cited by 80 · see citing works

Preparation and Functional Properties of Linseed Protein Products Containing Differing Levels of Mucilage

Dev, D. K., & Quensel, E. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb07854.x · Cited by 80 · see citing works

Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration

Idris, W. H., Babiker, E. E., & Tinay, A. H. E. (2003) · Food / Nahrung · doi:10.1002/food.200390094 · Cited by 78 · see citing works

Physicochemical Aspects of Whey Protein Functionality

Mangino, M. E. (1984) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(84)81629-x · Cited by 77 · see citing works

Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk

Devnani, B., Ong, L., Kentish, S., & Gras, S. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126901 · Cited by 76 · see citing works

Current status of soy protein functionality in food systems

Morr, C. V. (1990) · Journal of the American Oil Chemists Society · doi:10.1007/bf02539674 · Cited by 76 · see citing works

Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein

Yu, X. L., Huang, S., Nie, C., Deng, Q., Zhai, Y., & Shen, R. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15184 · Cited by 75 · see citing works

Physicochemical and functional properties of yeast fermented brown rice flour

Ilowefah, M. A., Bakar, J., Ghazali, H. M., Mediani, A., & Muhammad, K. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1661-7 · Cited by 75 · see citing works

Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties

Jahaniaval, F., Kakuda, Y., Abraham, V., & Marcone, M. F. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00108-3 · Cited by 75 · see citing works

Proteins in the Diet

Nadathur, S., Wanasundara, J. P. D., & Scanlin, L. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-802778-3.00001-9 · Cited by 73 · see citing works

Investigation of the Mechanisms of Pulsed Electric Fields on Inactivation of Enzyme: Lysozyme

Zhao, W., Yang, R., Lu, R., Tang, Y., & Zhang, W. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf072186s · Cited by 70 · see citing works

Heat-Induced Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis: a Kinetic Study

der Plancken, I. V., Remoortere, M. V., Indrawati, I., Loey, A. M. V., & Hendrickx, M. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf026019y · Cited by 70 · see citing works

Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions

Linarès, E., Larré, C., Meste, M. L., & Popineau, Y. (2000) · Cereal Chemistry · doi:10.1094/cchem.2000.77.4.414 · Cited by 68 · see citing works

Quantitation of Hydrophobicity for Elucidating the Structure—Activity Relationships of Food Proteins

Nakai, S., Li‐Chan, E. C. Y., Hirotsuka, M., Vázquez, M. A. P., & Arteaga, G. E. (1991) · ACS symposium series · doi:10.1021/bk-1991-0454.ch004 · Cited by 8 · see citing works

Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins

Helmick, H. D. B., Jain, A., Terashi, G., Liceaga, A. M., Bhunia, A. K., Kihara, D., & Kokini, J. L. (2023) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-060721-022222 · Cited by 16 · see citing works

Contribution of protein hydrophobicity to its functionality

Nakai, S., Li‐Chan, E. C. Y., & Hayakawa, S. (1986) · Food / Nahrung · doi:10.1002/food.19860300331 · Cited by 60 · see citing works

Relationships Between Protein Hydrophobicity and Thermal Functional Properties of Food Proteins

Voutsinas, L. P., Nakai, S., & Harwalkar, V. R. (1983) · Canadian Institute of Food Science and Technology Journal · doi:10.1016/s0315-5463(83)72205-4 · Cited by 70 · see citing works

A study of protein surface hydrophobicity and structure-function analysis of proteins in spray dried egg albumen

Cheng, E. S. Y. (2009) · cIRcle (University of British Columbia) · doi:10.14288/1.0099587 · Cited by 1 · see citing works