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Journal of Colloid and Interface Science
|
August 21, 2007
Interfacial properties of heat-treated ovalbumin
Thomas Croguennec, Anne Renault, Sylvie Beaufils, et al.
Food Chemistry
|
July 23, 2013
Complexes between linoleate and native or aggregated β-lactoglobulin: interaction parameters and in vitro cytotoxic effect
Solène Le Maux, Saïd Bouhallab, Linda Giblin, et al.
Journal of Agricultural and Food Chemistry
|
August 29, 2012
β-Lactoglobulin as a molecular carrier of linoleate: characterization and effects on intestinal epithelial cells in vitro
Solène Le Maux, Linda Giblin, Thomas Croguennec, et al.
Biophysical Chemistry
|
October 31, 2009
Dynamic and supramolecular organisation of alpha-lactalbumin/lysozyme microspheres: A microscopic study
Michaël Nigen, Cédric Gaillard, Thomas Croguennec, et al.
Biochemical and Biophysical Research Communications
|
February 5, 2003
Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of beta-lactoglobulin
Thomas Croguennec, Saïd Bouhallab, Daniel Mollé, et al.
Dairy Science & Technology
|
August 12, 2014
Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties
Solène Le Maux, Saïd Bouhallab, Linda Giblin, et al.
Biochimica Et Biophysica Acta
|
January 27, 2009
Molecular interaction between apo or holo alpha-lactalbumin and lysozyme: formation of heterodimers as assessed by fluorescence measurements
Michaël Nigen, Véronique Le Tilly, Thomas Croguennec, et al.
International Journal of Biological Macromolecules
|
April 9, 2017
How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulin
Guilherme M Tavares, Thomas Croguennec, Pascaline Hamon, et al.
Food Chemistry
|
August 11, 2019
Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition
Amira Halabi, Amélie Deglaire, Pascaline Hamon, et al.
Journal of Agricultural and Food Chemistry
|
March 17, 2005
Identification and characterization of ovalbumin gene Y in hen egg white
Françoise Nau, Maryvonne Pasco, Colette Désert, et al.
Page
of 4
Search research articles
Search
Showing results (11-20 of 36) with videos related to
Sort By:
Page
of 4
Journal of Colloid and Interface Science
|
August 21, 2007
Interfacial properties of heat-treated ovalbumin
Thomas Croguennec, Anne Renault, Sylvie Beaufils, et al.
Food Chemistry
|
July 23, 2013
Complexes between linoleate and native or aggregated β-lactoglobulin: interaction parameters and in vitro cytotoxic effect
Solène Le Maux, Saïd Bouhallab, Linda Giblin, et al.
Journal of Agricultural and Food Chemistry
|
August 29, 2012
β-Lactoglobulin as a molecular carrier of linoleate: characterization and effects on intestinal epithelial cells in vitro
Solène Le Maux, Linda Giblin, Thomas Croguennec, et al.
Biophysical Chemistry
|
October 31, 2009
Dynamic and supramolecular organisation of alpha-lactalbumin/lysozyme microspheres: A microscopic study
Michaël Nigen, Cédric Gaillard, Thomas Croguennec, et al.
Biochemical and Biophysical Research Communications
|
February 5, 2003
Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of beta-lactoglobulin
Thomas Croguennec, Saïd Bouhallab, Daniel Mollé, et al.
Dairy Science & Technology
|
August 12, 2014
Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties
Solène Le Maux, Saïd Bouhallab, Linda Giblin, et al.
Biochimica Et Biophysica Acta
|
January 27, 2009
Molecular interaction between apo or holo alpha-lactalbumin and lysozyme: formation of heterodimers as assessed by fluorescence measurements
Michaël Nigen, Véronique Le Tilly, Thomas Croguennec, et al.
International Journal of Biological Macromolecules
|
April 9, 2017
How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulin
Guilherme M Tavares, Thomas Croguennec, Pascaline Hamon, et al.
Food Chemistry
|
August 11, 2019
Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition
Amira Halabi, Amélie Deglaire, Pascaline Hamon, et al.
Journal of Agricultural and Food Chemistry
|
March 17, 2005
Identification and characterization of ovalbumin gene Y in hen egg white
Françoise Nau, Maryvonne Pasco, Colette Désert, et al.
Page
of 4