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Beta-lactoglobulin-kappa-casein interaction in various salt solutions [Determining heat stability and rennin clottability of milk]

Journal of dairy science, 1974-11, Vol.57 (11), p.1302-1308

el Negoumy A.M

1974

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Effect of Polymorphism on Casein Stability in Salt Solutions of Varying Complexity Before and After Freezing

Journal of dairy science, 1974-10, Vol.57 (10), p.1170-1176

El-Negoumy, A.M.

1974

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Effect of sodium dodecyl sulfate binding temperature on molecular weights of alphaS-, beta-, and kaffe-caseins

Journal of dairy science, 1980-05, Vol.63 (5)

El-Negoumy, A.M

1980

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Effect of Sodium Dodecyl Sulfate Binding Temperature on Molecular Weights of αs-,β, and κ-Caseins1

Journal of dairy science, 1980-05, Vol.63 (5), p.825-829

El-Negoumy, A.M.

1980

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Two Rapid and Improved Techniques for Chromatographic Fractionation of Casein1

Journal of dairy science, 1976-01, Vol.59 (1), p.153-156

El-Negoumy, A.M.

1976

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Two rapid and improved technqiues for chromatographic fractionation of casein [Milk]

Journal of dairy science, 1976, Vol.59

El Negoumy A.M

1976

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β-Lactoglobulin-κ-Casein Interaction in Various Salt Solutions1

Journal of dairy science, 1974-11, Vol.57 (11), p.1302-1308

El-Negoumy, A.M.

1974

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Separation of Lambda Casein and Some of Its Properties1

Journal of dairy science, 1973-12, Vol.56 (12), p.1486-1491

El-Negoumy, A.M.

1973

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Effect of alpha-beta and k-casein polymorphs on the stability of calcium caseinate micelles in model systems

Journal of dairy science, 1971, Vol.54 (11), p.1567-1574

El-Negoumy, A.M

1971

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Starch Gel Electrophoresis of Products of Action of Crystalline Rennin on Casein and Its Components1

Journal of dairy science, 1968-07, Vol.51 (7), p.1013-1017

El-Negoumy, A.M.

1968

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Composition of acid- and alkali-extracted barley proteins as revealed by isoelectric focusing

Cereal chemistry, 1983, Vol.60

1983

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Interaction of αs-Casein with κ-Casein in Model Systems Before and After Freezing1

Journal of dairy science, 1966-12, Vol.49 (12), p.1478-1481

El-Negoumy, A.M.

1966

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Relation of Composition of the Aqueous Phase to Oxidized Flavor Development by Dialyzed Globular Milk Fat1

Journal of dairy science, 1965-11, Vol.48 (11), p.1406-1412

El-Negoumy, A.M.

1965

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Lability of Sulfur in Casein Peptized with Sodium Hydroxide1

Journal of dairy science, 1964-09, Vol.47 (9), p.958-963

El-Negoumy, A.M.

1964

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Effect of Method of Preparing Iso-Electric Casein on Its Electrophoretic Properties1

Journal of dairy science, 1963-08, Vol.46 (8), p.768-773

El-Negoumy, A.M.

1963

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Effect of Sodium Dodecyl Sulfate Binding Temperature on Molecular Weights of αs-,β, and κ-Caseins

Journal of dairy science, 1980-05, Vol.63 (5), p.825-829

El-Negoumy, A.M.

1980

Volltextzugriff (PDF)

Two Rapid and Improved Techniques for Chromatographic Fractionation of Casein

Journal of dairy science, 1976-01, Vol.59 (1), p.153-156

El-Negoumy, A. M

1976

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Amino acid composition of total protein and electrophoretic behavior of protein fractions of barley [Cultivars, nutritive value]

Cereal chemistry, 1979, Vol.106

1979

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Changes in Sodium Caseinate Heated in Various Model Systems

Journal of dairy science, 1978-01, Vol.61 (1), p.20-27

El-Negoumy, A.M.

1978

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Chromatographic fractionsation and composition of the components of the salt-soluble proteins from Hiproly (CI 3947) and Hiproly Normal (CI 4362) barleys

Cereal chemistry, 1977, Vol.54

1977

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Chromatographic fraction and composition of the components of the salt soluble proteins from Hiproly (CI 3947) and Hiproly Normal (CI 4362) barleys

Cereal chemistry, 1977, Vol.54 (2), p.333-344

1977

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Separation of Lambda Casein and Some of Its Properties

Journal of dairy science, 1973-12, Vol.56 (12), p.1486-1491

El-Negoumy, A. M

1973

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Effect of Antioxidants on the Flavor of Cold Storage Butter1

Journal of dairy science, 1962-07, Vol.45 (7), p.848-853

1962

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Effect of αs1-, β- and κ-Casein Polymorphs on the Stability of Calcium Caseinate Micelles in Model Systems

Journal of dairy science, 1971-11, Vol.54 (11), p.1567-1574

El-Negoumy, A.M.

1971

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Effect of polymorphic composition of calcium caseinate sols on their stability to rennin

Journal of dairy research, 1972-10, Vol.39 (3), p.373-379

El-Negoumy, A. M.

1972

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Beta-lactoglobulin-kappa-casein interaction in various salt solutions [Determining heat stability and rennin clottability of milk]

Effect of Polymorphism on Casein Stability in Salt Solutions of Varying Complexity Before and After Freezing

Effect of sodium dodecyl sulfate binding temperature on molecular weights of alphaS-, beta-, and kaffe-caseins

Effect of Sodium Dodecyl Sulfate Binding Temperature on Molecular Weights of αs-,β, and κ-Caseins1

Two Rapid and Improved Techniques for Chromatographic Fractionation of Casein1

Two rapid and improved technqiues for chromatographic fractionation of casein [Milk]

β-Lactoglobulin-κ-Casein Interaction in Various Salt Solutions1

Separation of Lambda Casein and Some of Its Properties1

Effect of alpha-beta and k-casein polymorphs on the stability of calcium caseinate micelles in model systems

Starch Gel Electrophoresis of Products of Action of Crystalline Rennin on Casein and Its Components1

Composition of acid- and alkali-extracted barley proteins as revealed by isoelectric focusing

Interaction of αs-Casein with κ-Casein in Model Systems Before and After Freezing1

Relation of Composition of the Aqueous Phase to Oxidized Flavor Development by Dialyzed Globular Milk Fat1

Lability of Sulfur in Casein Peptized with Sodium Hydroxide1

Effect of Method of Preparing Iso-Electric Casein on Its Electrophoretic Properties1

Effect of Sodium Dodecyl Sulfate Binding Temperature on Molecular Weights of αs-,β, and κ-Caseins

Two Rapid and Improved Techniques for Chromatographic Fractionation of Casein

Amino acid composition of total protein and electrophoretic behavior of protein fractions of barley [Cultivars, nutritive value]

Changes in Sodium Caseinate Heated in Various Model Systems

Chromatographic fractionsation and composition of the components of the salt-soluble proteins from Hiproly (CI 3947) and Hiproly Normal (CI 4362) barleys

Chromatographic fraction and composition of the components of the salt soluble proteins from Hiproly (CI 3947) and Hiproly Normal (CI 4362) barleys

Separation of Lambda Casein and Some of Its Properties

Effect of Antioxidants on the Flavor of Cold Storage Butter1

Effect of αs1-, β- and κ-Casein Polymorphs on the Stability of Calcium Caseinate Micelles in Model Systems

Effect of polymorphic composition of calcium caseinate sols on their stability to rennin

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