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Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.82-89

2014

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Prevention strategies for cardiovascular diseases and diabetes mellitus in developing countries: World Conference of Clinical Nutrition 2013

Nutrition (Burbank, Los Angeles County, Calif.), 2014-09, Vol.30 (9), p.1085-1089

2014

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Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins

Food chemistry, 2013-12, Vol.141 (4), p.3913-3919

2013

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Detection of keratan sulfate by immunological methods in commercial chondroitin sulfate preparations

Carbohydrate polymers, 2014, Vol.99, p.547-552

2014

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Modeling of Enzymatic Hydrolysis of Whey Proteins

Food and bioprocess technology, 2012-08, Vol.5 (6), p.2596-2601

2012

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Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

Food research international, 2016-04, Vol.82, p.95-103

2016

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Separation of bovine κ-casein glycomacropeptide from sweet whey protein products with undetectable level of phenylalanine by protein precipitation followed by anion exchange chromatography

Journal of dairy research, 2018-02, Vol.85 (1), p.110-113

2018

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Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

Food research international, 2015-11, Vol.77, p.685-696

2015

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Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study

Food hydrocolloids, 2015-08, Vol.50, p.116-127

2015

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Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

Innovative food science & emerging technologies, 2016-10, Vol.37, p.84-90

2016

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Separation of bovine[...]-casein glycomacropeptide from sweet whey protein products with undetectable level of phenylalanine by protein precipitation followed by anion exchange chromatography

Journal of dairy research, 2018-02, Vol.85 (1), p.110

2018

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Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

Food research international, 2014-01, Vol.55, p.418-425

2014

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Lack of Therapeutic Effect of a Specially Designed Yogurt for the Eradication of Helicobacter pylori Infection

Digestion, 2002-01, Vol.65 (1), p.16-20

2002

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Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass

Process biochemistry (1991), 2012-12, Vol.47 (12), p.1909-1918

2012

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Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat

Meat science, 2012-12, Vol.92 (4), p.867-869

2012

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Chondroitin sulfate extraction from broiler chicken cartilage by tissue autolysis

Food science & technology, 2013-03, Vol.50 (2), p.607-612

2013

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Technology and factors influencing Greek-style yogurt – a Review

Ukrainian food journal, 2020-03, Vol.9 (1), p.7-35

2020

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A Sialic Acid Assay in Isolation and Purification of Bovine .κ-Casein Glycomacropeptide: A Review

Recent patents on food, nutrition & agriculture, 2014-12, Vol.6 (1), p.38-44

2014

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Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients

Ukrainian food journal, 2020-12, Vol.9 (4), p.757-768

2020

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Detection of Sialylated Phosphorylated κ-Casein Glycomacropeptide Electrophoresed on Polyacrylamide Gels and Cellulose Acetate Strips by the Thiobarbituric Acid and Malachite Green Dye Reactions

Journal of agricultural and food chemistry, 2007-04, Vol.55 (7), p.2714-2726

2007

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Extraction of Aggrecan-Peptide from Cartilage by Tissue Autolysis

Recent patents on food, nutrition & agriculture, 2014-12, Vol.6 (1), p.54-59

2014

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Use of Epichlorohydrin-Treated Chitosan Resin as an Adsorbent to Isolate κ-Casein Glycomacropeptide from Sweet Whey

Journal of agricultural and food chemistry, 2004-12, Vol.52 (25), p.7555-7560

2004

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Purification of glycomacropeptide from dialyzed and non-dialyzed sweet whey by anion-exchange chromatography at different pH values

Biotechnology letters, 2000-07, Vol.22 (13), p.1081-1086

2000

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Isolation and Analysis of κ-Casein Glycomacropeptide from Goat Sweet Whey

Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2034-2038

2002

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Advanced dairy chemistry. Volume 3: Lactose, water, salts and vitamins (2nd edition)

International dairy journal, 1997-05, Vol.7 (5), p.358-359

Ozimek, Lech

1997

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Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Prevention strategies for cardiovascular diseases and diabetes mellitus in developing countries: World Conference of Clinical Nutrition 2013

Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins

Detection of keratan sulfate by immunological methods in commercial chondroitin sulfate preparations

Modeling of Enzymatic Hydrolysis of Whey Proteins

Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

Separation of bovine κ-casein glycomacropeptide from sweet whey protein products with undetectable level of phenylalanine by protein precipitation followed by anion exchange chromatography

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study

Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

Separation of bovine[...]-casein glycomacropeptide from sweet whey protein products with undetectable level of phenylalanine by protein precipitation followed by anion exchange chromatography

Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

Lack of Therapeutic Effect of a Specially Designed Yogurt for the Eradication of Helicobacter pylori Infection

Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass

Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat

Chondroitin sulfate extraction from broiler chicken cartilage by tissue autolysis

Technology and factors influencing Greek-style yogurt – a Review

A Sialic Acid Assay in Isolation and Purification of Bovine .κ-Casein Glycomacropeptide: A Review

Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients

Detection of Sialylated Phosphorylated κ-Casein Glycomacropeptide Electrophoresed on Polyacrylamide Gels and Cellulose Acetate Strips by the Thiobarbituric Acid and Malachite Green Dye Reactions

Extraction of Aggrecan-Peptide from Cartilage by Tissue Autolysis

Use of Epichlorohydrin-Treated Chitosan Resin as an Adsorbent to Isolate κ-Casein Glycomacropeptide from Sweet Whey

Purification of glycomacropeptide from dialyzed and non-dialyzed sweet whey by anion-exchange chromatography at different pH values

Isolation and Analysis of κ-Casein Glycomacropeptide from Goat Sweet Whey

Advanced dairy chemistry. Volume 3: Lactose, water, salts and vitamins (2nd edition)

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