Polysaccharide—protein interactions in dairy matrices, control and design of structuresCORREDIG, Milena; SHARAFBAFI, Negin; KRISTO, Eleana et al.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1833-1841, issn 0268-005X, 9 p.Article

A proteomic characterization of water buffalo milk fractions describing PTM of major species and the identification of minor components involved in nutrient delivery and defense against pathogensD'AMBROSIO, Chiara; ARENA, Simona; SALZANO, Anna Maria et al.Proteomics (Weinheim. Print). 2008, Vol 8, Num 17, pp 3657-3666, issn 1615-9853, 10 p.Article

Antibacterial activity of peptides and folding variants from milk proteinsLOPEZ EXPOSITO, Ivan; RECIO, Isidra.International dairy journal. 2006, Vol 16, Num 11, pp 1294-1305, issn 0958-6946, 12 p.Article

Contamination of food by fluorinated surfactants : Distribution in emulsions and impact on the interfacial protein behaviourROPERS, M. H; DURAND, S; VEYRAND, B et al.Food hydrocolloids. 2009, Vol 23, Num 4, pp 1149-1155, issn 0268-005X, 7 p.Conference Paper

Quantitative structure-activity relationship modelling of ACE-inhibitoly peptides derived from milk proteinsPRIPP, Are Hugo; ISAKSSON, Tomas; STEPANIAK, Leszek et al.European food research & technology (Print). 2004, Vol 219, Num 6, pp 579-583, issn 1438-2377, 5 p.Article

Generation of furosine and color in infant/enteral formula-resembling systemsRUFIAN-HENARES, José Angel; GARCIA VILLANOVA, Belén; GUERRA-HERNANDEZ, Eduardo et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 17, pp 5354-5358, issn 0021-8561, 5 p.Article

Casein proteins as molecular chaperonesMORGAN, Philip E; TREWEEK, Teresa M; LINDNER, Robyn A et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 7, pp 2670-2683, issn 0021-8561, 14 p.Article

Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefirWROBLEWSKA, Barbara; KOLAKOWSKI, Piotr; PAWLIKOWSKA, Katarzyna et al.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2434-2445, issn 0268-005X, 12 p.Article

Solubility of commercial milk protein concentrates and milk protein isolatesSIKAND, V; TONG, P. S; ROY, S et al.Journal of dairy science. 2011, Vol 94, Num 12, pp 6194-6202, issn 0022-0302, 9 p.Article

Casein micelle as a natural nano-capsular vehicle for nutraceuticalsSEMO, Efrat; KESSELMAN, Ellina; DANINO, Dganit et al.Food hydrocolloids. 2007, Vol 21, Num 5-6, pp 936-942, issn 0268-005X, 7 p.Conference Paper

Available lysine and fluorescence in heated milk proteins/dextrinomaltose or lactose solutionsRUFIAN-HENARES, Jose Angel; GUERRA-HERNANDEZ, Eduardo; GARCIA-VILLANOVA, Belen et al.Food chemistry. 2006, Vol 98, Num 4, pp 685-692, issn 0308-8146, 8 p.Article

Inhibition of bacteriophage M13 replication with esterified milk proteinsSITOHY, Mahmoud; CHOBERT, Jean-Marc; KARWOWSKA, Urszula et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 11, pp 3800-3806, issn 0021-8561, 7 p.Article

The interaction of cocoa polyphenols with milk proteins studied by proteomic techniquesGALLO, Monica; VINCI, Giovanni; GRAZIANI, Giulia et al.Food research international. 2013, Vol 54, Num 1, pp 406-415, issn 0963-9969, 10 p.Article

Aspects of milk-protein-stabilised emulsionsSINGH, Harjinder.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1938-1944, issn 0268-005X, 7 p.Article

Filter-aided sample preparation with dimethyl labeling to identify and quantify milk fat globule membrane proteinsJING LU; BOEREN, S; DE VRIES, S. C et al.Journal of proteomics (Print). 2011, Vol 75, Num 1, pp 34-43, issn 1874-3919, 10 p.Conference Paper

Interactions between milk proteins and gellan gum in acidified gelsFRANCO PICONE, Carolina Siqueira; LOPES DA CUNHA, Rosiane.Food hydrocolloids. 2010, Vol 24, Num 5, pp 502-511, issn 0268-005X, 10 p.Article

Modern proteomic methodologies for the characterization of lactosylation protein targets in milkARENA, Simona; RENZONE, Giovanni; NOVI, Gianfranco et al.Proteomics (Weinheim. Print). 2010, Vol 10, Num 19, pp 3414-3434, issn 1615-9853, 21 p.Article

Bioactive peptides : Production and functionalityKORHONEN, Hannu; PIHLANTO, Anne.International dairy journal. 2006, Vol 16, Num 9, pp 945-960, issn 0958-6946, 16 p.Conference Paper

Microfiltration of concentrated milk protein dispersions: The role of pH and minerals on the performance of silicon nitride microsievesCARPINTERO-TEPOLE, V; BRITO-DE LA FUENTE, E; MARTINEZ-GONZALEZ, E et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 2, pp 827-833, issn 0023-6438, 7 p., 1Article

Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milkJACOB, Mandy; NÖBEL, Stefan; JAROS, Doris et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 928-934, issn 0268-005X, 7 p.Article

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisationHILLER, Beate; LORENZEN, Peter Christian.Food research international. 2010, Vol 43, Num 4, pp 1155-1166, issn 0963-9969, 12 p.Article

ACE-inhibitory and antihypertensive properties of a bovine casein hydrolysateMIGUEL, M; CONTRERAS, M. M; RECIO, I et al.Food chemistry. 2009, Vol 112, Num 1, pp 211-214, issn 0308-8146, 4 p.Article

Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsionsJIAHONG SU; FLANAGAN, John; HEMAR, Yacine et al.Food hydrocolloids. 2006, Vol 20, Num 2-3, pp 261-268, issn 0268-005X, 8 p.Conference Paper

Effect of heat treatment on milk protein functionality at emulsion interfaces. A reviewRAIKOS, Vassilios.Food hydrocolloids. 2010, Vol 24, Num 4, pp 259-265, issn 0268-005X, 7 p.Article

OMICS-rooted studies of milk proteins, oligosaccharides and lipidsCASADO, Begoña; AFFOLTER, Michael; KUSSMANN, Martin et al.Journal of proteomics (Print). 2009, Vol 73, Num 2, pp 196-208, issn 1874-3919, 13 p.Article