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Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation

International dairy journal, 2003, Vol.13 (1), p.39-45

2003

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Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin

Journal of agricultural and food chemistry, 1988-09, Vol.36 (5), p.883-892

1988

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Reversible effects of medium dielectric constant on structural transformation of beta-lactoglobulin and its retinol binding

Biopolymers, 1993-04, Vol.33 (4), p.589-598

1993

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Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media

International dairy journal, 1995, Vol.5 (1), p.1-14

1995

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Thermal modifications of structure and co-denaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases

Die Nahrung, 2002-08, Vol.46 (4), p.283-289

2002

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Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives

Journal of agricultural and food chemistry, 1990-06, Vol.38 (6), p.1321-1326

1990

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SOLUBILITY AND EMULSIFYING PROPERTIES OF KAPPA CASEIN AND ITS CASEINOMACROPEPTIDE

Journal of food biochemistry, 1989-12, Vol.13 (6), p.457-473

1989

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Solubility and emulsifying properties of caseins chemically modified by covalent attachment of L-methionine and L-valine

Journal of agricultural and food chemistry, 1987-09, Vol.35 (5), p.638-644

1987

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Influence of pH on the structural changes of β-lactoglobulin studied by tryptic hydrolysis

Biochimica et biophysica acta, 1991-03, Vol.1077 (1), p.31-34

1991

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Solubility and emulsifying properties of beta-casein modified enzymatically by trypsin

Journal of food biochemistry, 1989, Vol.13 (5), p.335-352

1989

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In vitro proteolysis and functional properties of reductively alkylated β-casein derivatives

Journal of dairy research, 1991-08, Vol.58 (3), p.285-298

1991

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Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases

Die Nahrung, 2002-07, Vol.46 (4), p.283-289

2002

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Purification and characterization of two porcine beta lactoglobulin variants by NaCl salting out and reversed phase HPLC

Lait, 1992, Vol.72 (1), p.35-42

1992

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Condensation of glycosidic and aromatic structures on amino groups of beta-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives

Lait, 1990, Vol.70 (3), p.205-215

1990

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Ethyl-substituted β-casein. Study of differences between esterified and reductively alkylated β-casein serivatives

Journal of agricultural and food chemistry, 1990, Vol.38 (6), p.1321-1326

1990

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Purification and characterization of two porcine beta-lactoglobuline variants by NaCl salting-out and reversed phase-HPLC

Lait, 1992, Vol.72 (1), p.35-42

1992

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Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation

Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin

Reversible effects of medium dielectric constant on structural transformation of beta-lactoglobulin and its retinol binding

Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media

Thermal modifications of structure and co-denaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases

Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives

SOLUBILITY AND EMULSIFYING PROPERTIES OF KAPPA CASEIN AND ITS CASEINOMACROPEPTIDE

Solubility and emulsifying properties of caseins chemically modified by covalent attachment of L-methionine and L-valine

Influence of pH on the structural changes of β-lactoglobulin studied by tryptic hydrolysis

Solubility and emulsifying properties of beta-casein modified enzymatically by trypsin

In vitro proteolysis and functional properties of reductively alkylated β-casein derivatives

Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases

Purification and characterization of two porcine beta lactoglobulin variants by NaCl salting out and reversed phase HPLC

Condensation of glycosidic and aromatic structures on amino groups of beta-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives

Ethyl-substituted β-casein. Study of differences between esterified and reductively alkylated β-casein serivatives

Purification and characterization of two porcine beta-lactoglobuline variants by NaCl salting-out and reversed phase-HPLC

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