articleTop 1% cited
Some thermodynamic considerations in food formulation
Food Hydrocolloids · 2002 · Vol. 17(1) · pp. 1–23
V. B. Tolstoguzov✉(Nestlé (Switzerland))
Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and propertiesBiopolymerMacromoleculeChemistryGlobular proteinOrganic chemistryPolymerBiochemistry
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References
Functional properties of food macromolecules
Journal of Food Engineering · 1988 · 378 citations
Partition of Cell Particles and Macromolecules
Journal of Chromatography A · 1973 · 2,011 citations
Oligosaccharins: structures and signal transduction
Plant Molecular Biology · 1994 · 383 citations
Functional properties of food proteins and role of protein-polysaccharide interaction
Food Hydrocolloids · 1991 · 501 citations
Thermodynamic incompatibility of proteins and polysaccharides in solutions
Food Hydrocolloids · 1997 · 480 citations
Gums and stabilisers for the food industry
Tetrahedron · 1980 · 670 citations
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