articleTop 10% cited
Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
Trends in Food Science & Technology · 1998 · Vol. 9(4) · pp. 143–151
Cory M. Bryant✉(University of Massachusetts Amherst)David Julian McClements(University of Massachusetts Amherst)
Proteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutritionWhey proteinChemistryIngredientFood scienceThickeningPolymer science
Citations
623
FWCI
12.92
field-weighted impact
References
42
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99%
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References
Dominant forces in protein folding
Biochemistry · 1990 · 3,775 citations
THE STRUCTURE OF WATER AND HYDROPHOBIC BONDING IN PROTEINS. III. THE THERMODYNAMIC PROPERTIES OF HYDROPHOBIC BONDS IN PROTEINS<sup>1,2</sup>
The Journal of Physical Chemistry · 1962 · 974 citations
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