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Results: 1-19 |
Results: 19
Improvement of functional properties of beta-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
Authors: Chevalier, F Chobert, JM Popineau, Y Nicolas, MG Haertle, T
Citation: F. Chevalier et al., Improvement of functional properties of beta-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar, INT DAIRY J, 11(3), 2001, pp. 145-152
Factors influencing pepsinolysis of methyl-, ethyl- and propyl-ester derivatives of beta-lactoglobulin
Authors: Sitohy, M Chobert, JM Dalgalarrondo, M Haertle, T
Citation: M. Sitohy et al., Factors influencing pepsinolysis of methyl-, ethyl- and propyl-ester derivatives of beta-lactoglobulin, J FOOD BIOC, 25(3), 2001, pp. 181-198
Characterization of the Maillard reaction products of beta-lactoglobulin glucosylated in mild conditions
Authors: Chevalier, F Chobert, JM Dalgalarrondo, M Haertle, T
Citation: F. Chevalier et al., Characterization of the Maillard reaction products of beta-lactoglobulin glucosylated in mild conditions, J FOOD BIOC, 25(1), 2001, pp. 33-55
Susceptibility to trypsinolysis of esterified milk proteins
Authors: Sitohy, M Chobert, JM Haertle, T
Citation: M. Sitohy et al., Susceptibility to trypsinolysis of esterified milk proteins, INT J BIO M, 28(4), 2001, pp. 263-271
Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification
Authors: Sitohy, M Chobert, JM Haertle, T
Citation: M. Sitohy et al., Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification, NAHRUNG, 45(2), 2001, pp. 87-93
Peptic hydrolysis of methyl-, ethyl-, and propyl-esters of beta-casein andalpha-lactalbumin
Authors: Sitohy, M Chobert, JM Heartle, T
Citation: M. Sitohy et al., Peptic hydrolysis of methyl-, ethyl-, and propyl-esters of beta-casein andalpha-lactalbumin, MILCHWISSEN, 56(6), 2001, pp. 303-307
Simplified short-time method for the esterification of milk proteins
Authors: Sitohy, M Chobert, JM Haertle, T
Citation: M. Sitohy et al., Simplified short-time method for the esterification of milk proteins, MILCHWISSEN, 56(3), 2001, pp. 127-131
Maillard glycation of beta-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites
Authors: Chevalier, F Chobert, JM Molle, D Haertle, T
Citation: F. Chevalier et al., Maillard glycation of beta-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites, LAIT, 81(5), 2001, pp. 651-666
Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars
Authors: Chevalier, F Chobert, JM Genot, C Haertle, T
Citation: F. Chevalier et al., Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars, J AGR FOOD, 49(10), 2001, pp. 5031-5038
Study of factors influencing protein esterification using beta-lactoglobulin as a model
Authors: Sitohy, M Chobert, JM Haertle, T
Citation: M. Sitohy et al., Study of factors influencing protein esterification using beta-lactoglobulin as a model, J FOOD BIOC, 24(5), 2000, pp. 381-398
Emulsification of chemical and enzymatic hydrolysates of beta-lactoglobulin: characterization of the peptides adsorbed at the interface
Authors: Rahali, V Chobert, JM Haertle, T Gueguen, J
Citation: V. Rahali et al., Emulsification of chemical and enzymatic hydrolysates of beta-lactoglobulin: characterization of the peptides adsorbed at the interface, NAHRUNG, 44(2), 2000, pp. 89-95
Characterization of mare caseins. Identification of alpha(S1)- and alpha(S2)-caseins
Authors: Ochirkhuyag, B Chobert, JM Dalgalarrondo, M Haertle, T
Citation: B. Ochirkhuyag et al., Characterization of mare caseins. Identification of alpha(S1)- and alpha(S2)-caseins, LAIT, 80(2), 2000, pp. 223-235
Kinetics of beta-casein hydrolysis by wild-type and engineered trypsin
Authors: Vorob'ev, MM Dalgalarrondo, M Chobert, JM Haertle, T
Citation: Mm. Vorob'Ev et al., Kinetics of beta-casein hydrolysis by wild-type and engineered trypsin, BIOPOLYMERS, 54(5), 2000, pp. 355-364
Functional properties of milk proteins glycated in mild conditions
Authors: Groubet, R Chobert, JM Haertle, T
Citation: R. Groubet et al., Functional properties of milk proteins glycated in mild conditions, SCI ALIMENT, 19(3-4), 1999, pp. 423-438
Detection and characterization of a novel antibacterial substance producedby Lactobacillus plantarum ST 31 isolated from sourdough
Authors: Todorov, S Onno, B Sorokine, O Chobert, JM Ivanova, I Dousset, X
Citation: S. Todorov et al., Detection and characterization of a novel antibacterial substance producedby Lactobacillus plantarum ST 31 isolated from sourdough, INT J F MIC, 48(3), 1999, pp. 167-177
Recent progress in processing of dairy proteins: A review
Authors: Haertle, T Chobert, JM
Citation: T. Haertle et Jm. Chobert, Recent progress in processing of dairy proteins: A review, J FOOD BIOC, 23(4), 1999, pp. 367-407
Mild method of simultaneous methionine grafting and phosphorylation of soybean globulins improves their functional properties
Authors: Sitohy, M Popineau, Y Chobert, JM Haertle, T
Citation: M. Sitohy et al., Mild method of simultaneous methionine grafting and phosphorylation of soybean globulins improves their functional properties, NAHRUNG, 43(1), 1999, pp. 3-8
Impact of the lysine-188 and aspartic acid-189 inversion on activity of trypsin
Authors: Briand, L Chobert, JM Gantier, R Declerck, N Tran, V Leonil, J Molle, D Haertle, T
Citation: L. Briand et al., Impact of the lysine-188 and aspartic acid-189 inversion on activity of trypsin, FEBS LETTER, 442(1), 1999, pp. 43-47
Influence of G187W/K188F/D189Y mutation in the substrate binding pocket oftrypsin on beta-casein processing
Authors: Chobert, JM Briand, L Haertle, T
Citation: Jm. Chobert et al., Influence of G187W/K188F/D189Y mutation in the substrate binding pocket oftrypsin on beta-casein processing, J FOOD BIOC, 22(6), 1998, pp. 529-545
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