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Biopolymers|July 1, 1996
Secondary structure changes and peptic hydrolysis of beta-lactoglobulin induced by diolsR Dib, J M Chobert, M Dalgalarrondo, et al.Journal of Agricultural and Food Chemistry|October 16, 2001
Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugarsF Chevalier, J M Chobert, C Genot, et al.Biopolymers|August 10, 2000
Kinetics of beta-casein hydrolysis by wild-type and engineered trypsinM M Vorob'ev, M Dalgalarrondo, J M Chobert, et al.Journal of Protein Chemistry|August 26, 1998
Induction of new physicochemical and functional properties by the glycosylation of whey proteinsF Nacka, J M Chobert, T Burova, et al.International Journal of Biological Macromolecules|November 24, 2001
Esterified milk proteins inhibit DNA replication in vitroM Sitohy, J M Chobert, J C Gaudin, et al.FEBS Letters|August 26, 1998
Purification, molecular properties and specificity of a thermoactive and thermostable proteinase from Pyrococcus abyssi, strain st 549, hyperthermophilic archaea from deep-sea hydrothermal ecosystemR Dib, J M Chobert, M Dalgalarrondo, et al.Biochimica Et Biophysica Acta|March 8, 1991
Influence of pH on the structural changes of beta-lactoglobulin studied by tryptic hydrolysisJ M Chobert, M Dalgalarrondo, E Dufour, et al.Die Nahrung|September 13, 2002
Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteasesC Bertrand-Harb, A Baday, M Dalgalarrondo, et al.Journal of Protein Chemistry|December 1, 1992
Solubility and reactivity of caseins and beta-lactoglobulin in protic solventsA Touati, C Creuzenet, J M Chobert, et al.Die Nahrung|May 23, 2002
Maillard glycation of beta-lactoglobulin induces conformation changesF Chevalier, J M Chobert, M Dalgalarrondo, et al.Pageof 5