Preparation of monoclonal antibody against bovine β-lactoglobulin and its unique binding affinity = Préparation d'anticorps monoclonal vis-à-vis de la β-lactoglobuline bovine et étude de son affinité spécifique de liaisonKAMINOGAWA, S; HATTORI, M; ANDO, O et al.Agricultural and biological chemistry. 1987, Vol 51, Num 3, pp 797-802, issn 0002-1369Article

Effect of pH on the ternary solution behavior of β-lactoglobulinABASCAL, Dulce; LENCKI, Robert W.Biotechnology progress. 2004, Vol 20, Num 6, pp 1741-1748, issn 8756-7938, 8 p.Article

Preparation of β-lactoglobulin and β-lactoglobulin-free proteins from whey retentate by NaCl salting out at low pH = Préparation, par relargage du NaCl à pH acide, de β-lactoglobuline et de protéines exemptes de β-lactoglobuline à partir d'un rétentat de lactosérumMAILLIART, P; RIBADEAU-DUMAS, B.Journal of food science. 1988, Vol 53, Num 3, pp 743-752, issn 0022-1147, 4 p.Article

Antigenic reactive regions of S-carboxymethylated β-lactoglobulin = Sites réagissant avec les antigènes de la β-lactoglobuline S-carboxyméthyléeOTANI, H; HOSONO, A.Agricultural and biological chemistry. 1987, Vol 51, Num 2, pp 531-536, issn 0002-1369Article

Effects of lysozyme, clupeine, and sucrose on the foaming properties of whey protein isolate and β-lactoglobulin = Effets du lysozyme, de la clupéine et du saccharose sur les aptitudes au moussage des isolats protéiques de lactosérum et de la β-lactoglobulinePHILLIPS, L. G; YANG, S. T; SCHULMAN, W et al.Journal of food science. 1989, Vol 54, Num 3, pp 743-747, issn 0022-1147Article

Interaction between κ-casein and β-lactoglobulin : effect of calcium = Interaction entre la caséine-κ et la β-lactoglobuline : effet du calciumHAQUE, Z; KINSELLA, J. E.Agricultural and biological chemistry. 1987, Vol 51, Num 7, pp 1997-1998, issn 0002-1369Article

Effect of heat treatment and modification on conformation and flavor binding by β-lactoglobulin = Effet des traitements thermiques et des modifications sur la conformation de la β-lactoglobuline et son aptitude à fixer des composés de la flaveurO'NEILL, T; KINSELLA, J. E.Journal of food science. 1988, Vol 53, Num 3, pp 906-909, issn 0022-1147Article

Interactions between κ-casein and β-lactoglobulin : effects of anions on covalent stabilization of the complex = Interactions entre la caséine-κ et la β-lactoglobuline : effets des anions sur la stabilisation par covalence du complexeHAQUE, Z; KRISTJANSSON, M. M; KINSELLA, J. E et al.Agricultural and biological chemistry. 1987, Vol 51, Num 7, pp 1799-1803, issn 0002-1369Article

Gelation, Phase Behavior, and Dynamics of β-Lactoglobulin Amyloid Fibrils at Varying Concentrations and Ionic StrengthsBOLISETTY, Sreenath; HARNAU, Ludger; JUNG, Jin-Mi et al.Biomacromolecules. 2012, Vol 13, Num 10, pp 3241-3252, issn 1525-7797, 12 p.Article

Fouling of model surfaces : adsorption and removal of κ-casein and β-lactoglobulinROSCOE, S. G; FULLER, K. L.Food research international. 1993, Vol 26, Num 5, pp 343-353, issn 0963-9969Article

Interaction between κ-casein and β-lactoglobulin : possible mechanism = Interactions entre caséine-κ et β-lactoglobuline : mécanismes possiblesHAQUE, Z; KRISTJANSSON, M. M; KINSELLA, J. E et al.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 5, pp 644-649, issn 0021-8561Article

Elasticity and plasticity of two-dimensional amorphous solid layers of β-lactoglobulinCOURTY, S; DOLLET, B; KASSNER, K et al.The European physical journal. E, Soft matter (Print). 2003, Vol 11, Num 1, pp 53-59, issn 1292-8941, 7 p.Article

PH dependent emulsifying properties of β-lactoglobulin = Pouvoir émulsifiant de la β-lactoglobuline, dépendant du pHDAS, K. P; KINSELLA, J. E.Journal of dispersion science and technology. 1989, Vol 10, Num 1, pp 77-102, issn 0193-2691Article

A research note. Introduction of high pressure to food processing : preferential proteolysis of β-lactoglobulin in milk whey = Note de recherche. Introduction des hautes pressions en technologie alimentaire : protéolyse préférentielle de la β-lactoglobuline du lactosérumHAYASHI, R; KAWAMURA, Y; KUNUGI, S et al.Journal of food science. 1987, Vol 52, Num 4, pp 1107-1108, issn 0022-1147Article

pH-Dependent Aggregation and Disaggregation of Native β-Lactoglobulin in Low SaltYUNFENG YAN; SEEMAN, Daniel; BINGQIAN ZHENG et al.Langmuir. 2013, Vol 29, Num 14, pp 4584-4593, issn 0743-7463, 10 p.Article

H1 and Na23 NMR relaxation studies of the NaCl/β-lactoglobulin system equilibrated at various water activities = Etudes, par RMN, de la relaxation de H1 et Na23 dans le système NaCl/β-lactoglobuline équilibré à différentes activités de l'eauFANNI, J; CANET, D; ELBAYED, K et al.Journal of food science. 1989, Vol 54, Num 4, pp 909-916, issn 0022-1147Article

The β-lactoglobuline-κ-casein complex = Le complexe β-lactoglobuline-caséine-κHILL, A. R.Canadian Institute of Food Science and Technology journal. 1989, Vol 22, Num 2, pp 120-123, issn 0315-5463Article

Interaction between heated κ-casein and β-lactoglobulin : predominance of hydrophobic interactions in the initial stages of complex formation = Interaction entre la caséine-κ et la β-lactoglobuline chauffées : prédominance des interactions hydrophobes aux stades initiaux de la formation du complexeHAQUE, Z; KINSELLA, J. E.Journal of dairy research. 1988, Vol 55, Num 1, pp 67-80, issn 0022-0299Article

Effects of milk protein genetic variants and composition on heat stability of milk = Effets des variants génétiques des protéines du lait et de leur distribution sur la thermostabilité du laitMCLEAN, D. M; GRAHAM, E. R. B; PONZONI, R. W et al.Journal of dairy research. 1987, Vol 54, Num 2, pp 219-235, issn 0022-0299Article

Gelation characteristics of whey proteins and β-lactoglobulin = Caractéristiques de gélification des protéines de lactosérum et de la β-lactoglobulineMULVIHILL, D. M; KINSELLA, J. E.Food technology (Chicago). 1987, Vol 41, Num 9, pp 102-111, issn 0015-6639, 6 p.Article

High performance displacement chromatography of proteins : separation of β-lactoglobulins A and B = La chromatographie par déplacement haute performance des protéines : séparation des β-lactoglobulines A et BLIAO, A. W; EL RASSI, Z; LE MASTER, D. M et al.Chromatographia (Wiesbaden). 1987, Vol 24, pp 881-885, issn 0009-5893Conference Paper

Lipid binding by β-lactoglobulin of cow milk = Fixation de lipides par la β-lactoglobuline du lait de vacheDIAZ DE VILLEGAS, M. C; ORIA, R; SALA, F. J et al.Milchwissenschaft. 1987, Vol 42, Num 6, pp 357-358, issn 0026-3788Article

Isolement de la β-lactoglobuline. Mise au point d'une méthode préparative rapide = Separation of β-lactoglobulin. Development of a quick preparative methodIUNG, C; PAQUET, D; LINDEN, G et al.Sciences des aliments. 1987, Vol 7, pp 167-176, issn 0240-8813, h.s. 8Conference Paper

Heat-induced changes in the hydrophobicity of kappa-casein and β-lactoglobulin = Modifications, induites par la chaleur, de l'hydrophobicité de la caséine-κ et de la β-lactoglobulineHAQUE, Z; KINSELLA, J. E.Agricultural and biological chemistry. 1987, Vol 51, Num 8, pp 2245-2247, issn 0002-1369Article

Fixation des cations bivalents à l'α-lactalbumine et à la β-lactoglobuline : effet du pH et de la force ioniqueBAUMY, J. J; BRULE, G.Le Lait (Print). 1988, Vol 68, Num 1, pp 33-48, issn 0023-7302Article