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Results: 1-14 |
Results: 14
An experimental study of caseinomacropeptide hydrolysis by trypsin in a continuous membrane reactor
Authors: Prata-Vidal, M Bouhallab, S Henry, G Aimar, P
Citation: M. Prata-vidal et al., An experimental study of caseinomacropeptide hydrolysis by trypsin in a continuous membrane reactor, BIOCH ENG J, 8(3), 2001, pp. 195-202
Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides
Authors: Leonil, J Gagnaire, V Molle, D Pezennec, S Bouhallab, S
Citation: J. Leonil et al., Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides, J CHROMAT A, 881(1-2), 2000, pp. 1-21
In vitro digestion of caseinophosphopeptide-iron complex
Authors: Ait-Oukhatar, N Bouhallab, S Bureau, F Arhan, P Maubois, JL Bougle, DL
Citation: N. Ait-oukhatar et al., In vitro digestion of caseinophosphopeptide-iron complex, J DAIRY RES, 67(1), 2000, pp. 125-129
Resistance of beta-lactoglobulin-bound lactose to the hydrolysis by beta-galactosidase
Authors: Morgan, F Henry, G Le Graet, Y Molle, D Leonil, J Bouhallab, S
Citation: F. Morgan et al., Resistance of beta-lactoglobulin-bound lactose to the hydrolysis by beta-galactosidase, INT DAIRY J, 9(11), 1999, pp. 813-816
Mechanisms of absorption of caseinophosphopeptide bound iron
Authors: Peres, JM Bouhallab, S Bureau, F Neuville, D Maubois, JL Devroede, G Arhan, P Bougle, D
Citation: Jm. Peres et al., Mechanisms of absorption of caseinophosphopeptide bound iron, J NUTR BIOC, 10(4), 1999, pp. 215-222
Sensitivity of beta-casein phosphopeptide-iron complex to digestive enzymes in ligated segment of rat duodenum
Authors: Bouhallab, S Oukhatar, NA Molle, D Henry, G Maubois, JL Arhan, P Bougle, DL
Citation: S. Bouhallab et al., Sensitivity of beta-casein phosphopeptide-iron complex to digestive enzymes in ligated segment of rat duodenum, J NUTR BIOC, 10(12), 1999, pp. 723-727
Glycation of bovine beta-Lactoglobulin: effect on the protein structure
Authors: Morgan, F Molle, D Henry, G Venien, A Leonil, J Peltre, G Levieux, D Maubois, JL Bouhallab, S
Citation: F. Morgan et al., Glycation of bovine beta-Lactoglobulin: effect on the protein structure, INT J FOOD, 34(5-6), 1999, pp. 429-435
Reduction of iron/zinc interactions using metal bound to the caseinophosphopeptide 1-25 of beta-casein
Authors: Peres, JM Bouhallab, S Bureau, F Maubois, JL Arhan, P Bougle, D
Citation: Jm. Peres et al., Reduction of iron/zinc interactions using metal bound to the caseinophosphopeptide 1-25 of beta-casein, NUTR RES, 19(11), 1999, pp. 1655-1663
Tryptic hydrolysis of kappa-caseinomacropepitide: Control of the enzymaticreaction in a continuous membrane reactor
Authors: Martin-Orue, C Henry, G Bouhallab, S
Citation: C. Martin-orue et al., Tryptic hydrolysis of kappa-caseinomacropepitide: Control of the enzymaticreaction in a continuous membrane reactor, ENZYME MICR, 24(3-4), 1999, pp. 173-180
Iron tissue storage and hemoglobin levels of deficient rats repleted with iron bound to the caseinophosphopeptide 1-25 of beta-casein
Authors: Ait-oukhatar, N Bouhallab, S Arhan, P Maubois, JL Drosdowsky, M Bougle, D
Citation: N. Ait-oukhatar et al., Iron tissue storage and hemoglobin levels of deficient rats repleted with iron bound to the caseinophosphopeptide 1-25 of beta-casein, J AGR FOOD, 47(7), 1999, pp. 2786-2790
Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose-beta-lactoglobulin conjugates heated near neutral pH
Authors: Bouhallab, S Morgan, F Henry, G Molle, D Leonil, J
Citation: S. Bouhallab et al., Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose-beta-lactoglobulin conjugates heated near neutral pH, J AGR FOOD, 47(4), 1999, pp. 1489-1494
Modification of bovine beta-lactoglobulin by glycation in a powdered stateor in an aqueous solution: Immunochemical characterization
Authors: Morgan, F Venien, A Bouhallab, S Molle, D Leonil, J Peltre, G Levieux, D
Citation: F. Morgan et al., Modification of bovine beta-lactoglobulin by glycation in a powdered stateor in an aqueous solution: Immunochemical characterization, J AGR FOOD, 47(11), 1999, pp. 4543-4548
Modification of bovine beta-lactoglobulin by glycation in a powdered stateor in an aqueous solution: Effect on association behavior and protein conformation
Authors: Morgan, F Leonil, J Molle, D Bouhallab, S
Citation: F. Morgan et al., Modification of bovine beta-lactoglobulin by glycation in a powdered stateor in an aqueous solution: Effect on association behavior and protein conformation, J AGR FOOD, 47(1), 1999, pp. 83-91
Analysis of lactosylated beta-lactoglobulin by capillary electrophoresis
Authors: Otte, J Larsen, KS Bouhallab, S
Citation: J. Otte et al., Analysis of lactosylated beta-lactoglobulin by capillary electrophoresis, INT DAIRY J, 8(10-11), 1998, pp. 857-862
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