{"doi":"10.1111/j.1365-2621.1990.tb03612.x","title":"Effects of Succinylation on β‐Lactoglobulin Foaming Properties","abstract":"<jats:title>ABSTRACT</jats:title>\n                  <jats:p>The extent of succinylation of β‐lactoglobulin (β‐Lg) increased logarithmically with increasing concentrations of succinic anhydride. The surface pressure of 27.5% succinylated β‐Lg was higher than native (β‐Lg but higher levels of succinylation (50% and 100%) reduced the surface pressure. Overrun and foam stability were reduced following succinylation. The electrostatic interaction caused by the addition of 100% succinylated β‐lactoglobulin (0.5g/100 mL) to a solution (2.5%) of native β‐lactoglobulin at pH 4.0 improved overrun (47%) and foam stability (61%).</jats:p>","journal":"Journal of Food Science","year":1990,"id":15676,"datarank":1.3104226883988013,"base_score":2.70805020110221,"endowment":2.70805020110221,"self_citation_contribution":0.40620753016533157,"citation_network_contribution":0.9042151582334697,"self_endowment_contribution":0.40620753016533157,"citer_contribution":0.9042151582334697,"corpus_percentile":null,"corpus_rank":null,"citation_count":14,"citer_count":13,"citers_with_citation_signal":12,"citers_with_endowment":12,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":118765,"name":"J.E. KINSELLA","orcid":null,"position":1,"is_corresponding":false},{"id":118764,"name":"L.G. PHILLIPS","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"base_score":2.70805020110221,"endowment":2.70805020110221,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"24259432","pmcid":null,"openalex_id":"https://openalex.org/W2087334984","authors":[],"funders":[],"total_grants":0,"fwci":0.0,"citation_percentile":0.35317425,"influential_citations":0,"citation_trend":[{"year":2018,"count":1},{"year":2022,"count":1},{"year":2023,"count":1}],"oa_status":"closed","license":"http://onlinelibrary.wiley.com/termsAndConditions#vor","oa_locations":[{"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb03612.x","host_type":"publisher"},{"url":"https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1990.tb03612.x","host_type":"publisher"},{"url":"https://doi.org/10.1111/j.1365-2621.1990.tb03612.x","host_type":"journal"}],"fields_of_study":["Proteins in Food Systems","Microencapsulation and Drying Processes","Food Chemistry and Fat Analysis","Chemistry","Materials Science"],"mesh_terms":[],"keywords":["Succinylation","Succinic anhydride","Chemistry","Chemical engineering","Chromatography","Polymer chemistry","Biochemistry","Lysine"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Clean water and sanitation"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-06-01T18:34:20.681154Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}