204 related articles for article (PubMed ID: 20504025)
1. Proteomic quantification of disulfide-linked polymers in raw and heated bovine milk.
Chevalier F; Kelly AL
J Agric Food Chem; 2010 Jun; 58(12):7437-44. PubMed ID: 20504025
[TBL] [Abstract][Full Text] [Related]
2. Use of reducing/nonreducing two-dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk.
Chevalier F; Hirtz C; Sommerer N; Kelly AL
J Agric Food Chem; 2009 Jul; 57(13):5948-55. PubMed ID: 19526987
[TBL] [Abstract][Full Text] [Related]
3. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk.
Patel HA; Singh H; Anema SG; Creamer LK
J Agric Food Chem; 2006 May; 54(9):3409-20. PubMed ID: 16637702
[TBL] [Abstract][Full Text] [Related]
4. Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine beta-lactoglobulin and kappa-casein.
Lowe EK; Anema SG; Bienvenue A; Boland MJ; Creamer LK; Jiménez-Flores R
J Agric Food Chem; 2004 Dec; 52(25):7669-80. PubMed ID: 15675819
[TBL] [Abstract][Full Text] [Related]
5. Isolation and characterization of copolymers of beta-lactoglobulin, alpha-lactalbumin, kappa-casein, and alphas1-casein generated by pressurization and thermal treatment of raw milk.
Nabhan MA; Girardet JM; Campagna S; Gaillard JL; Le Roux Y
J Dairy Sci; 2004 Nov; 87(11):3614-22. PubMed ID: 15483144
[TBL] [Abstract][Full Text] [Related]
6. Proteomic analysis of temperature-dependent changes in stored UHT milk.
Holland JW; Gupta R; Deeth HC; Alewood PF
J Agric Food Chem; 2011 Mar; 59(5):1837-46. PubMed ID: 21322568
[TBL] [Abstract][Full Text] [Related]
7. Formation of soluble and micelle-bound protein aggregates in heated milk.
Guyomarc'h F; Law AJ; Dalgleish DG
J Agric Food Chem; 2003 Jul; 51(16):4652-60. PubMed ID: 14705892
[TBL] [Abstract][Full Text] [Related]
8. Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milk.
Nguyen NH; Wong M; Anema SG; Havea P; Guyomarc'h F
J Agric Food Chem; 2012 Mar; 60(9):2337-42. PubMed ID: 22296036
[TBL] [Abstract][Full Text] [Related]
9. Proteomic profiling of the coagulation of milk proteins induced by chymosin.
Hsieh JF; Pan PH
J Agric Food Chem; 2012 Feb; 60(8):2039-45. PubMed ID: 22304647
[TBL] [Abstract][Full Text] [Related]
10. Proteomic profiling of microbial transglutaminase-induced polymerization of milk proteins.
Hsieh JF; Pan PH
J Dairy Sci; 2012 Feb; 95(2):580-9. PubMed ID: 22281322
[TBL] [Abstract][Full Text] [Related]
11. Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine beta-lactoglobulin.
Creamer LK; Bienvenue A; Nilsson H; Paulsson M; van Wanroij M; Lowe EK; Anema SG; Boland MJ; Jiménez-Flores R
J Agric Food Chem; 2004 Dec; 52(25):7660-8. PubMed ID: 15675818
[TBL] [Abstract][Full Text] [Related]
12. Fluorescent labeling study of plasminogen concentration and location in simulated bovine milk systems.
Wang L; Hayes KD; Mauer LJ
J Dairy Sci; 2006 Jan; 89(1):58-70. PubMed ID: 16357268
[TBL] [Abstract][Full Text] [Related]
13. Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation.
Jensen HB; Poulsen NA; Møller HS; Stensballe A; Larsen LB
J Dairy Res; 2012 Nov; 79(4):451-8. PubMed ID: 22998726
[TBL] [Abstract][Full Text] [Related]
14. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
Anema SG
J Agric Food Chem; 2007 May; 55(9):3635-42. PubMed ID: 17417865
[TBL] [Abstract][Full Text] [Related]
15. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
Anema SG; Li Y
J Agric Food Chem; 2003 Mar; 51(6):1640-6. PubMed ID: 12617598
[TBL] [Abstract][Full Text] [Related]
16. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
Renan M; Guyomarc'h F; Chatriot M; Gamerre V; Famelart MH
J Agric Food Chem; 2007 Aug; 55(16):6736-45. PubMed ID: 17658821
[TBL] [Abstract][Full Text] [Related]
17. Amyloid fibril formation by bovine milk alpha s2-casein occurs under physiological conditions yet is prevented by its natural counterpart, alpha s1-casein.
Thorn DC; Ecroyd H; Sunde M; Poon S; Carver JA
Biochemistry; 2008 Mar; 47(12):3926-36. PubMed ID: 18302322
[TBL] [Abstract][Full Text] [Related]
18. Proteomic comparison of equine and bovine milks on renneting.
Uniacke-Lowe T; Chevalier F; Hem S; Fox PF; Mulvihill DM
J Agric Food Chem; 2013 Mar; 61(11):2839-50. PubMed ID: 23414207
[TBL] [Abstract][Full Text] [Related]
19. Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milk.
Brisson G; Britten M; Pouliot Y
J Dairy Sci; 2007 Jun; 90(6):2655-64. PubMed ID: 17517705
[TBL] [Abstract][Full Text] [Related]
20. Cow's milk allergens identification by two-dimensional immunoblotting and mass spectrometry.
Natale M; Bisson C; Monti G; Peltran A; Garoffo LP; Valentini S; Fabris C; Bertino E; Coscia A; Conti A
Mol Nutr Food Res; 2004 Oct; 48(5):363-9. PubMed ID: 15672476
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
