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Thomas Croguennec

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Journal of Agricultural and Food Chemistry|July 26, 2007

Determination of exposed sulfhydryl groups in heated beta-lactoglobulin A using IAEDANS and mass spectrometryJoseph J Kehoe, André Brodkorb, Daniel Mollé, et al.

Annual Review of Food Science and Technology|January 12, 2019

Soft-Matter Approaches for Controlling Food Protein Interactions and AssemblyAdeline Boire, Denis Renard, Antoine Bouchoux, et al.

Journal of Agricultural and Food Chemistry|June 30, 2018

Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical ModificationsSarah Nasser, Paulo De Sa Peixoto, Anne Moreau, et al.

Foods (Basel, Switzerland)|April 30, 2021

The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A ReviewJulie Legros, Sophie Jan, Sylvie Bonnassie, et al.

Biomacromolecules|May 7, 2011

Investigation at residue level of the early steps during the assembly of two proteins into supramolecular objectsDelphine B Salvatore, Nicolas Duraffourg, Adrien Favier, et al.

Food Research International (Ottawa, Ont.)|May 31, 2023

Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestionLucile Chauvet, Olivia Ménard, Yann Le Gouar, et al.

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Search research articles

Showing results (31-40 of 36) with videos related to

Sort By:

Pageof 4

You have reached the last page of results.This site can display upto 36 results.

Journal of Agricultural and Food Chemistry|July 26, 2007

Determination of exposed sulfhydryl groups in heated beta-lactoglobulin A using IAEDANS and mass spectrometryJoseph J Kehoe, André Brodkorb, Daniel Mollé, et al.

Annual Review of Food Science and Technology|January 12, 2019

Soft-Matter Approaches for Controlling Food Protein Interactions and AssemblyAdeline Boire, Denis Renard, Antoine Bouchoux, et al.

Journal of Agricultural and Food Chemistry|June 30, 2018

Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical ModificationsSarah Nasser, Paulo De Sa Peixoto, Anne Moreau, et al.

Foods (Basel, Switzerland)|April 30, 2021

The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A ReviewJulie Legros, Sophie Jan, Sylvie Bonnassie, et al.

Biomacromolecules|May 7, 2011

Investigation at residue level of the early steps during the assembly of two proteins into supramolecular objectsDelphine B Salvatore, Nicolas Duraffourg, Adrien Favier, et al.

Food Research International (Ottawa, Ont.)|May 31, 2023

Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestionLucile Chauvet, Olivia Ménard, Yann Le Gouar, et al.

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