articleTop 10% cited
Whey proteins solubility as function of temperature and pH
LWT · 2004 · Vol. 38(1) · pp. 77–80
Daniela Helena Pelegrine Guimarães✉(Universidade Estadual de Campinas (UNICAMP))Carlos Alberto Gasparetto(Universidade Estadual de Campinas (UNICAMP))
Proteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying ProcessesSolubilityIsoelectric pointChemistryWhey proteinDenaturation (fissile materials)Atmospheric temperature rangeChromatographyThermodynamicsBiochemistryNuclear chemistry
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References
Recent advances in the understanding of egg white protein functionality
Trends in Food Science & Technology · 1995 · 631 citations
A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
Journal of Food Science · 1985 · 498 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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