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Results: 1-10 |
Results: 10
Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration
Authors: Puyol, P Perez, MD Horne, DS
Citation: P. Puyol et al., Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration, FOOD HYDROC, 15(3), 2001, pp. 233-237
Specific immunoglobulins in serum of newborn lambs fed with a single dose of colostrum containing anti-peroxidase IgG
Authors: Dominguez, E Perez, MD Puyol, P Sanchez, L Calvo, M
Citation: E. Dominguez et al., Specific immunoglobulins in serum of newborn lambs fed with a single dose of colostrum containing anti-peroxidase IgG, RES VET SCI, 70(3), 2001, pp. 275-279
Effect of pH on antigen-binding activity of IgG from bovine colostrum uponheating
Authors: Dominguez, E Perez, MD Puyol, P Sanchez, L Calvo, M
Citation: E. Dominguez et al., Effect of pH on antigen-binding activity of IgG from bovine colostrum uponheating, J DAIRY RES, 68(3), 2001, pp. 511-518
Bovine beta-lactoglobulin: Interaction studies with palmitic acid
Authors: Ragona, L Fogolari, F Zetta, L Perez, DM Puyol, P De Kruif, K Lohr, F Ruterjans, H Molinari, H
Citation: L. Ragona et al., Bovine beta-lactoglobulin: Interaction studies with palmitic acid, PROTEIN SCI, 9(7), 2000, pp. 1347-1356
Concentration of bovine immunoglobulins throughout lactation and effect ofsample preparation on their determination
Authors: Mainer, G Perez, MD Sanchez, L Puyol, P Millan, MA Ena, JM Dominguez, E Calvo, M
Citation: G. Mainer et al., Concentration of bovine immunoglobulins throughout lactation and effect ofsample preparation on their determination, MILCHWISSEN, 55(11), 2000, pp. 613-617
Thermal gelation of commercial whey protein concentrate: influence of pH 4.6 insoluble protein on thermal gelation
Authors: Puyol, P Cotter, PF Mulvihill, DM
Citation: P. Puyol et al., Thermal gelation of commercial whey protein concentrate: influence of pH 4.6 insoluble protein on thermal gelation, INT J DAIRY, 52(3), 1999, pp. 81-91
Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Authors: Holt, C McPhail, D Nevison, I Nylander, T Otte, J Ipsen, RH Bauer, R Ogendal, L Olieman, K de Kruif, KG Leonil, J Molle, D Henry, G Maubois, JL Perez, MD Puyol, P Calvo, M Bury, SM Kontopidis, G McNae, I Sawyer, L Ragona, L Zetta, L Molinari, H Klarenbeek, B Jonkman, MJ Moulin, J Chatterton, D
Citation: C. Holt et al., Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions, INT J FOOD, 34(5-6), 1999, pp. 543-556
Rheological properties of commercial whey protein samples from the MADGELAS survey
Authors: Puyol, P Perez, D Calvo, M
Citation: P. Puyol et al., Rheological properties of commercial whey protein samples from the MADGELAS survey, INT J FOOD, 34(5-6), 1999, pp. 565-572
Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Authors: Holt, C McPhail, D Nylander, T Otte, J Ipsen, RH Bauer, R Ogendal, L Olieman, K de Kruif, KG Leonil, J Molle, D Henry, G Maubois, JL Perez, MD Puyol, P Calvo, M Bury, SM Kontopidis, G McNae, I Sawyer, L Ragona, L Zetta, L Molinari, H Klarenbeek, B Jonkman, MJ Moulin, J Chatterton, D
Citation: C. Holt et al., Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions, INT J FOOD, 34(5-6), 1999, pp. 587-601
beta-lactoglobulin binds palmitate within its central cavity
Authors: Wu, SY Perez, MD Puyol, P Sawyer, L
Citation: Sy. Wu et al., beta-lactoglobulin binds palmitate within its central cavity, J BIOL CHEM, 274(1), 1999, pp. 170-174
Risultati: 1-10 |