Effects of Succinylation on β‐Lactoglobulin Foaming Properties is a research paper published in Journal of Food Science (1990). On theSindex it has a DataRank of 1.3. It has been cited 14 times, with 13 citing works in its 1-hop citation network.
ABSTRACT 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%).
FAIR checklist signals are shown for context only and do not affect DataRank scoring.
Base Score Contribution
0.406
From this paper's citation signal
Citation Network Contribution
0.904
From 12 citing papers with measurable signal
Ranked by citation count — the same ordering the engine uses when summing log1p(Cq) over citers.
DataRank blends this paper's own citation count with the influence of the papers that cite it. Here, roughly 31% comes from its base citations and 69% from the citation network (12 citing papers contributed measurable signal).
Citers are pulled from OpenAlex sorted by cited_by_count:descand capped per paper, so when the cap binds we keep the highest-signal references and the score is reproducible across reruns.
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