213 related articles for article (PubMed ID: 6776869)
1. Heat denaturation of whey proteins. Comparative studies with physical and immunological methods.
Levieux D
Ann Rech Vet; 1980; 11(1):89-97. PubMed ID: 6776869
[TBL] [Abstract][Full Text] [Related]
2. Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases.
Bertrand-Harb C; Baday A; Dalgalarrondo M; Chobert JM; Haertlé T
Nahrung; 2002 Aug; 46(4):283-9. PubMed ID: 12224426
[TBL] [Abstract][Full Text] [Related]
3. Purification and physicochemical characterization of ovine beta-lactoglobulin and alpha-lactalbumin.
El-Zahar K; Sitohy M; Dalgalarrondo M; Choiset Y; Métro F; Haertlé T; Chobert JM
Nahrung; 2004 Jun; 48(3):177-83. PubMed ID: 15285107
[TBL] [Abstract][Full Text] [Related]
4. beta-Lactoglobulin and alpha-lactalbumin in mammary secretions during the dry period: parallelism of concentration changes.
Hurley WL; Rejman JJ
J Dairy Sci; 1986 Jun; 69(6):1642-7. PubMed ID: 3745575
[TBL] [Abstract][Full Text] [Related]
5. Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of beta-lactoglobulin and alpha-lactalbumin in skim milk.
Anema SG; Lee SK; Klostermeyer H
J Agric Food Chem; 2006 Sep; 54(19):7339-48. PubMed ID: 16968103
[TBL] [Abstract][Full Text] [Related]
6. Beta-lactoglobulin is a thermal marker in processed milk as studied by electrophoresis and circular dichroic spectra.
Chen WL; Hwang MT; Liau CY; Ho JC; Hong KC; Mao SJ
J Dairy Sci; 2005 May; 88(5):1618-30. PubMed ID: 15829652
[TBL] [Abstract][Full Text] [Related]
7. The quantitative measurement of whey proteins using polyacrylamide-gel electrophoresis.
Hillier RM
J Dairy Res; 1976 Jun; 43(2):259-65. PubMed ID: 986406
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native beta-lactoglobulin and alpha-lactalbumin.
Regester GO; Pearce RJ; Lee VW; Mangino ME
J Dairy Res; 1992 Nov; 59(4):527-32. PubMed ID: 1452835
[TBL] [Abstract][Full Text] [Related]
10. Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration.
Oldfield DJ; Singh H; Taylor MW
J Dairy Res; 2005 Aug; 72(3):369-78. PubMed ID: 16174369
[TBL] [Abstract][Full Text] [Related]
11. Enzyme-linked immunosorbent assays for bovine alpha-lactalbumin and beta-lactoglobulin in serum and tissue culture media.
Mao FC; Bremel RD
J Dairy Sci; 1991 Sep; 74(9):2946-51. PubMed ID: 1779050
[TBL] [Abstract][Full Text] [Related]
12. Size exclusion and reversed-phase high-performance liquid chromatography/UV for routine control of thermal processing of cows' and donkey milk major proteins.
Pinho C; Martins ZE; Petisca C; Figurska AM; Pinho O; Ferreira IM
J Dairy Res; 2012 May; 79(2):224-31. PubMed ID: 22420770
[TBL] [Abstract][Full Text] [Related]
13. Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk.
Pizzano R; Manzo C; Nicolai MA; Addeo F
J Agric Food Chem; 2012 Aug; 60(32):8044-50. PubMed ID: 22809470
[TBL] [Abstract][Full Text] [Related]
14. Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milk.
Lamb A; Payne F; Xiong YL; Castillo M
J Dairy Sci; 2013 Mar; 96(3):1356-65. PubMed ID: 23357014
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment.
Bayram T; Pekmez M; Arda N; Yalçin AS
Talanta; 2008 May; 75(3):705-9. PubMed ID: 18585135
[TBL] [Abstract][Full Text] [Related]
16. Improved purification of beta-lactoglobulin from acid whey by means of ceramic hydroxyapatite chromatography with sodium fluoride as a displacer.
Schlatterer B; Baeker R; Schlatterer K
J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Aug; 807(2):223-8. PubMed ID: 15203033
[TBL] [Abstract][Full Text] [Related]
17. Crosslinking of whey protein by transglutaminase.
Aboumahmoud R; Savello P
J Dairy Sci; 1990 Feb; 73(2):256-63. PubMed ID: 1970346
[TBL] [Abstract][Full Text] [Related]
18. Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment.
Odriozola-Serrano I; Bendicho-Porta S; Martín-Belloso O
J Dairy Sci; 2006 Mar; 89(3):905-11. PubMed ID: 16507684
[TBL] [Abstract][Full Text] [Related]
19. Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheeses.
Casper JL; Wendorff WL; Thomas DL
J Dairy Sci; 1998 Dec; 81(12):3117-22. PubMed ID: 9891259
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]