These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

1068 related items for PubMed ID: 12224426

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Effect of pH during heat processing of partially hydrolyzed whey protein.
    Britten M, Giroux HJ, Gaudin V.
    J Dairy Sci; 1994 Mar; 77(3):676-84. PubMed ID: 8169275
    [Abstract] [Full Text] [Related]

  • 4. Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora.
    Didelot S, Bordenave-Juchereau S, Rosenfeld E, Piot JM, Sannier F.
    J Dairy Res; 2006 May; 73(2):163-70. PubMed ID: 16476172
    [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 20; 54(19):7339-48. PubMed ID: 16968103
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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 20; 48(3):177-83. PubMed ID: 15285107
    [Abstract] [Full Text] [Related]

  • 9. 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 03; 54(9):3409-20. PubMed ID: 16637702
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Investigation of the lactosylation of whey proteins by liquid chromatography-mass spectrometry.
    Czerwenka C, Maier I, Pittner F, Lindner W.
    J Agric Food Chem; 2006 Nov 15; 54(23):8874-82. PubMed ID: 17090137
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Fibril assemblies in aqueous whey protein mixtures.
    Bolder SG, Hendrickx H, Sagis LM, van der Linden E.
    J Agric Food Chem; 2006 Jun 14; 54(12):4229-34. PubMed ID: 16756351
    [Abstract] [Full Text] [Related]

  • 17. 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 14; 87(11):3614-22. PubMed ID: 15483144
    [Abstract] [Full Text] [Related]

  • 18. Molten globule of bovine alpha-lactalbumin at neutral pH induced by heat, trifluoroethanol, and oleic acid: a comparative analysis by circular dichroism spectroscopy and limited proteolysis.
    Polverino de Laureto P, Frare E, Gottardo R, Fontana A.
    Proteins; 2002 Nov 15; 49(3):385-97. PubMed ID: 12360528
    [Abstract] [Full Text] [Related]

  • 19. Effect of pH on the thermal denaturation of whey proteins in milk.
    Law AJ, Leaver J.
    J Agric Food Chem; 2000 Mar 15; 48(3):672-9. PubMed ID: 10725132
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 54.