He, J., Mu, T., Guo, X., Zhu, S., Azuma, N. and Kanno, C. (2013) Comparison of the Gel-Forming Ability and Gel Properties of α-Lactalbumin, Lysozyme and Myoglobin in the Presence of β-Lactoglobulin under High Pressure. Food Hydrocolloids, 33, 415-424.
http://dx.doi.org/10.1016/j.foodhyd.2013.04.010

has been cited by the following article:

• TITLE: Heat Induced Gels from Coconut Press Cake Proteins

  AUTHORS: Borges Chambal, Björn Bergenståh, Petr Dejmek

  KEYWORDS: Heat-Induced; Gel; Coconut; Press-Cake; Globular Proteins; Rheology; pH

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.6, March 13, 2014

  ABSTRACT: Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic propertieson 15% w/w CPP. The gel strength was also assessed by a texture analyzer. SDS-PAGE electrophoresis was conducted to identify the proteins evolved in the gel network structure and the gel micro-structure was also evaluated. At low pH, the CPP proteins formed soft (elastic modulus