Srinivasan Damodaran
#163,794
Most Influential Person Now
Researcher
Srinivasan Damodaran's AcademicInfluence.com Rankings
Srinivasan Damodarancomputer-science Degrees
Computer Science
#9649
World Rank
#10126
Historical Rank
Machine Learning
#4281
World Rank
#4330
Historical Rank
Artificial Intelligence
#4631
World Rank
#4693
Historical Rank
Database
#6613
World Rank
#6848
Historical Rank
Download Badge
Computer Science
Srinivasan Damodaran's Degrees
- PhD Computer Science Stanford University
Similar Degrees You Can Earn
Why Is Srinivasan Damodaran Influential?
(Suggest an Edit or Addition)Srinivasan Damodaran's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Food Proteins and Their Applications (1997) (790)
- Fennema's Food Chemistry (2017) (605)
- Protein Stabilization of Emulsions and Foams (2006) (592)
- Physicochemical and functional properties of oilseed proteins with emphasis on soy proteins (1985) (190)
- Heat-induced conformational changes in whey protein isolate and its relation to foaming properties (1994) (179)
- Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy (2013) (174)
- Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions. (2008) (173)
- Thermal dissociation and association behavior of soy proteins (1982) (156)
- Thermal gelation of globular proteins: influence of protein conformation on gel strength (1991) (156)
- Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution. (2010) (141)
- Heat-induced interactions between soybean proteins: preferential association of 11S basic subunits and .beta. subunits of 7S (1984) (136)
- Amino Acids, Peptides and Proteins (2017) (133)
- Kinetics of adsorption of proteins at interfaces: role of protein conformation in diffusional adsorption. (1988) (120)
- Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate. (2007) (116)
- Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation (1988) (112)
- Flavor protein interactions. Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects. (1980) (104)
- Effect of conglycinin on the thermal aggregation of glycinin (1982) (96)
- Interaction of carbonyls with soy protein: conformational effects (1981) (96)
- Thermal Unfolding of β-Lactoglobulin: Characterization of Initial Unfolding Events Responsible for Heat-Induced Aggregation (1997) (96)
- Structure‐Digestibility Relationship of Legume 7S Proteins (1989) (96)
- Interaction of carbonyls with soy protein: thermodynamic effects (1981) (95)
- Surface Activity−Compressibility Relationship of Proteins at the Air−Water Interface (1999) (94)
- Effects of Ions on Protein Conformation and Functionality (1982) (94)
- Emulsifying properties of acidic subunits of soy 11S globulin. (1999) (90)
- Kinetics of Adsorption of Proteins at the Air-Water Interface From a Binary Mixture (1994) (83)
- Thermodynamic Compatibility of Substrate Proteins Affects Their Cross-Linking by Transglutaminase (1996) (82)
- Thermal gelation of globular proteins : weight-average molecular weight dependence of gel strength (1990) (80)
- Interfaces, Protein Films, and Foams (1990) (77)
- Selective Precipitation and Removal of Lipids from Cheese Whey Using Chitosan (1995) (76)
- Effect of transglutaminase-catalyzed polymerization of beta-casein on its emulsifying properties. (1999) (75)
- Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (2013) (71)
- Competitive Adsorption of Egg White Proteins at the Air−Water Interface: Direct Evidence for Electrostatic Complex Formation between Lysozyme and Other Egg Proteins at the Interface (1998) (70)
- pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate. (2010) (70)
- Food Proteins: An Overview (2017) (67)
- Energetics of Protein−Interface Interactions and Its Effect on Protein Adsorption (1999) (64)
- Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability (1997) (64)
- Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate (2013) (63)
- Chemical Modification Strategies for Synthesis of Protein-Based Hydrogel (1996) (62)
- Effects of Calcium and Magnesium Ions on Aggregation of Whey Protein Isolate and Its Effect on Foaming Properties (1994) (61)
- The role of solvent polarity in the free energy of transfer of amino acid side chains from water to organic solvents. (1986) (60)
- Effect of Phytate on Solubility, Activity and Conformation of Trypsin and Chymotrypsin (1989) (58)
- Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations (1983) (58)
- The effects of neutral salts on the stability of macromolecules. A new approach using a protein-ligand binding system. (1981) (58)
- Kinetics of protein foam destabilization: evaluation of a method using bovine serum albumin (1991) (58)
- Estimation of disulfide bonds using 2-nitro-5-thiosulfobenzoic acid: limitations. (1985) (54)
- Adsorbed layers formed from mixtures of proteins (2004) (53)
- Influence of electrostatic forces on the adsorption of succinylated .beta.-lactoglobulin at the air-water interface (1991) (53)
- Role of dispersion interactions in the adsorption of proteins at oil-water and air-water interfaces (1998) (52)
- In situ measurement of conformational changes in proteins at liquid interfaces by circular dichroism spectroscopy (2003) (51)
- Proteose Peptones and Physical Factors Affect Foaming Properties of Whey Protein Isolate (1994) (50)
- Ice crystal growth inhibition by peptides from fish gelatin hydrolysate (2017) (49)
- The Role of Electrostatic Forces in Anomalous Adsorption Behavior of Phosvitin at the Air/Water Interface (1996) (47)
- Kinetics of destabilization of soy protein foams (1991) (46)
- Kinetics of Adsorption of Lysozyme and Bovine Serum Albumin at the Air–Water Interface from a Binary Mixture (1995) (46)
- Equilibrium swelling properties of a novel ethylenediaminetetraacetic dianhydride (EDTAD)‐modified soy protein hydrogel (1996) (45)
- Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate (2019) (45)
- Metal‐chelating properties and biodegradability of an ethylenediaminetetraacetic acid dianhydride modified soy protein hydrogel (1997) (43)
- The role of chemical potential in the adsorption of lysozyme at the air−water interface (1992) (42)
- Comparative Adsorption of Native and Denatured Egg-White, Human, and T4 Phage Lysozymes at the Air-Water Interface (1993) (41)
- Off-flavor precursors in soy protein isolate and novel strategies for their removal. (2013) (40)
- Is Surface Pressure a Measure of Interfacial Water Activity? Evidence from Protein Adsorption Behavior at Interfaces (2000) (40)
- Heat-induced conformational changes in phaseolin and its relation to proteolysis (1989) (39)
- Ice-structuring peptides derived from bovine collagen. (2009) (39)
- Synthesis and properties of fish protein-based hydrogel (1997) (38)
- Optimisation of hydrolysis conditions and fractionation of peptide cryoprotectants from gelatin hydrolysate. (2009) (38)
- Structure-function relationship of proteins: adsorption of structural intermediates of bovine serum albumin at the air-water interface (1987) (38)
- Swelling behavior of protein-based superabsorbent hydrogels treated with ethanol (2001) (37)
- Incompatibility of mixing of proteins in adsorbed binary protein films at the air-water interface. (2001) (36)
- Dynamics of Exchange between αS1-Casein and β-Casein during Adsorption at Air−Water Interface (1996) (35)
- Influence of protein conformation on its adaptability under chaotropic conditions. (1989) (35)
- Food Proteins and Lipids (1997) (34)
- Role of surface area-to-volume ratio in protein adsorption at the air–water interface (2008) (33)
- Water activity at interfaces and its role in regulation of interfacial enzymes:: a hypothesis (1998) (33)
- Purification and Characterization of Protease Q: A Detergent- and Urea-Stable Serine Endopeptidase from Bacillus pumilus (1998) (32)
- Telavancin: A novel lipoglycopeptide antibiotic (2011) (30)
- Competitive adsorption and thermodynamic incompatibility of mixing of β-casein and gum arabic at the air–water interface (2003) (30)
- Introduction to Food Chemistry (2007) (29)
- Chemical phosphorylation improves the moisture resistance of soy flour-based wood adhesive (2014) (29)
- Coadsorption of beta-casein and bovine serum albumin at the air-water interface from a binary mixture (1995) (28)
- Conformational characteristics of legume 7S globulins as revealed by circular dichroic, derivative u.v. absorption and fluorescence techniques. (2009) (27)
- Retardation of ice crystallization by short peptides. (2009) (27)
- Zinc-induced precipitation of milk fat globule membranes: a simple method for the preparation of fat-free whey protein isolate. (2010) (26)
- Physical and Chemical Interactions of Components in Food Systems (2007) (25)
- Protein-Stabilized Foams and Emulsions (2017) (24)
- Isolation, Identification, and Fermentation of a Bacillus Species Producing a Detergent-Stable Endopeptidase (1997) (24)
- Competitive Binding of Off-Flavor Compounds with Soy Protein and β-Cyclodextrin in a Ternary System: A Model Study (2010) (23)
- Effect of nonprotein polymers on water‐uptake properties of fish protein‐based hydrogel (2002) (23)
- Stabilization of proteins by solvents. Effect of pH and anions on the positive cooperativity of 2-nonanone binding to bovine serum albumin. (1980) (22)
- Straightforward process for removal of milk fat globule membranes and production of fat-free whey protein concentrate from cheese whey. (2011) (22)
- In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers. (2017) (21)
- Surface pressure dependence of phospholipase A2 activity in lipid monolayers is linked to interfacial water activity. (2004) (21)
- Lateral phase separation in adsorbed binary protein films at the air-water interface. (2001) (20)
- Dairy Lecithin from Cheese Whey Fat Globule Membrane: Its Extraction, Composition, Oxidative Stability, and Emulsifying Properties (2013) (20)
- Isolation and characterization of titin T1 from bovine cardiac muscle. (1994) (20)
- Denaturation behavior of phaseolin in urea, guanidine hydrochloride, and sodium dodecyl sulfate solutions (1991) (19)
- FLAVOR PROBLEMS IN SOY PROTEINS: ORIGIN, NATURE, CONTROL AND BINDING PHENOMENA (1980) (19)
- Dynamics of Competitive Adsorption of αs-Casein and β-Casein at Planar Triolein−Water Interface: Evidence for Incompatibility of Mixing in the Interfacial Film (2003) (19)
- Studies on titin PEVK peptides and their interaction. (2006) (19)
- Standardized failure compression test of protein gels from a collaborative study (1997) (17)
- A two-step enzymatic modification method to reduce immuno-reactivity of milk proteins. (2017) (17)
- Is interfacial activation of lipases in lipid monolayers related to thermodynamic activity of interfacial water (2002) (17)
- Composition, thermotropic properties, and oxidative stability of freeze-dried and spray-dried milk fat globule membrane isolated from cheese whey. (2011) (17)
- Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatments. (2011) (17)
- Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A2 and cyclodextrins. (2018) (17)
- Thermodynamic incompatibility of proteins at the air–water interface? (1999) (16)
- Characterization of the in situ structural and interfacial properties of the cationic hydrophobic heteropolypeptide, KL4, in lung surfactant bilayer and monolayer models at the air-water interface: implications for pulmonary surfactant delivery. (2008) (16)
- Calibration of Radiotracer Method to Study Protein Adsorption at Interfaces (1993) (16)
- Phase Separation in Two-Dimensional αs-Casein/β-Casein/Water Ternary Film at the Air−Water Interface (2000) (15)
- On the molecular mechanism of stabilization of proteins by cosolvents: role of Lifshitz electrodynamic forces. (2012) (15)
- Binding of carbonyls to fish actomyosin (1983) (15)
- Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane. (2012) (13)
- The use of chaotropic salts for separation of ribonucleic acids and proteins from yeast nucleoproteins (1983) (13)
- A Formaldehyde-Free Water-Resistant Soy Flour-Based Adhesive for Plywood (2016) (12)
- Dissociation of yeast nucleoprotein complexes by chemical phosphorylation (1984) (12)
- Water at Biological Phase Boundaries: Its Role in Interfacial Activation of Enzymes and Metabolic Pathways. (2015) (12)
- Dissociation of nucleoprotein complexes by chaotropic salts (1983) (11)
- Water and Ice Relations in Foods (2017) (11)
- Thermal Destruction of Cysteine and Cystine Residues of Soy Protein under Conditions of Gelation (1990) (10)
- Diffusion and Energy Barrier Controlled Adsorption of Proteins at the Air—Water Interface (1991) (10)
- Molecular basis of protein adsorption at fluid-fluid interfaces (2001) (9)
- RHEOLOGICAL PROPERTIES OF HEATED CORN STARCH + SOYBEAN 7S AND 11S GLOBULIN DISPERSIONS (1996) (9)
- Chemical Modification and Structural Analysis of Protein Isolates to Produce Hydrogel using Whitemouth Croaker (Micropogonias furnieri) Wastes (2011) (9)
- Beyond the hydrophobic effect: Critical function of water at biological phase boundaries--A hypothesis. (2015) (9)
- Stability of protease Q against autolysis and in sodium dodecyl sulfate and urea solutions. (1997) (9)
- OXIDATION OF FOOD COMPONENTS (2003) (9)
- Selective precipitation of fat globule membranes of cheese whey by saponin and bile salt (1994) (8)
- Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach. (2021) (8)
- Rheological and calorimetric properties of heated corn starch-soybean protein isolate dispersions (1996) (8)
- Electrodynamic pressure modulation of protein stability in cosolvents. (2013) (8)
- Activation of sphingomyelinase in lipid monolayer is related to interfacial water activity. Evidence from two disparate systems. (2005) (7)
- Sulfitolysis of disulfide bonds in proteins using a solid-state copper carbonate catalyst (1990) (6)
- Nanostructure and functionality of enzymatically repolymerized whey protein hydrolysate. (2018) (5)
- β-Cyclodextrin-Mediated Removal of Soy Phospholipids from the Air–Water Interface (2011) (5)
- Off-flavor precursors in soy protein isolate and novel strategies for their removal (2013) (5)
- Two dimensional array of magnetoferritin on quartz surface (2000) (5)
- Effect of water structure makers and breakers on the adsorption of β-casein at the air—water interface (1990) (5)
- Structural stability effects on T4 lysozyme adsorption at the air–water interface (1999) (4)
- Molecular Bases of Surface Activity of Proteins (1998) (4)
- Removal of nucleic acids from yeast nucleoprotein complexes by sulfitolysis (1986) (4)
- Influence of amino acids on thermal stability and heat-set gelation of bovine serum albumin. (2020) (4)
- The Hofmeister Order of Anions on Protein Stability Originates from Lifshitz-van der Waals Dispersion Interaction with the Protein Phase. (2019) (4)
- Stabilization of Proteins by Solvents (2001) (3)
- Recovery of Proteins from Raw Sweet Whey Using a Solid State Sulfitolysis (1990) (3)
- Collapse of Apo- and Magnetoferritins at the Air-Water Interface (1994) (2)
- Role of Electrostatic Forces in the Interaction of Soy Proteins with Lysozyme (2006) (2)
- Dynamics of competitive adsorption of alphas-casein and beta-casein at planar triolein-water interface: evidence for incompatibility of mixing in the interfacial film. (2003) (2)
- Erratum to “Studies on titin PEVK peptides and their interaction” [Arch. Biochem. Biophys. 454 (2006) 16–25] (2006) (2)
- Molecular mechanism of competitive adsorption of alpha s1-casein and beta-casein at liquid interfaces. (1997) (0)
- Bran Alters Water and Gluten Secondary Structure in Whole Grain Dough (2012) (0)
- Molecular Mechanism of Competitive Adsorption of αs1-Casein and β-Casein at Liquid Interfaces (1997) (0)
- Ice crystal growth inhibiting peptides from gelatin hydrolysate (2013) (0)
- Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability (2002) (0)
- A method for separating lipids from cheese whey and thereby formed defatted whey protein product (2009) (0)
- USOO 5436014 A 11 . Patent Number : 45 Date of Patent : 5 , 436 , 014 Jul (2017) (0)
- Possible role of water on the structural stability of ribosomes (2009) (0)
- Comprar Fennema´s Food Chemistry | Damodaran, Srinivasan | 9780849392726 | CrcPress (2007) (0)
This paper list is powered by the following services:
What Schools Are Affiliated With Srinivasan Damodaran?
Srinivasan Damodaran is affiliated with the following schools:
