Esterification of food proteins: characterization of the derivatives by a colorimetric method and by electrophoresis
Bertrand-Harb, C. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Interactions des Molecules Alimentaires), Chobert, J.M, Dufour, E, Haertle, T
Published in Sciences des aliments (1991)
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Published in Sciences des aliments (1991)
Journal Article
Reversible effects of medium dielectric constant on structural transformation of beta-lactoglobulin and its retinol binding
DuFour, E. (LEIMA, Institute National de la Recherche Agronomique, Nantes, France), Bertrand-Harb, C, Haertle, T
Published in Biopolymers (01.04.1993)
Published in Biopolymers (01.04.1993)
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Journal Article
Determination of alkylation degree by three colorimetric methods and amino acid analysis. A comparative study [primry amino group, lysyl residue, reductive alkylation]
Bertrand Harb, C. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Interactions des Molecules Alimentaires), Nicolas, M.G, Dalgalarrondo, M, Chobert, J.M
Published in Sciences des aliments (1993)
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Published in Sciences des aliments (1993)
Journal Article
Purification and characterization of two porcine beta lactoglobulin variants by NaCl salting out and reversed phase HPLC
Dalgalarrondo, M. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Interaction des Molecules Alimentaires), Dufour, E, Bertrand Harb, C, Chobert, J.M, Haertle, T
Published in Lait (1992)
Published in Lait (1992)
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Journal Article
Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases
Bertrand-Harb, C, Baday, A, Dalgalarrondo, M, Chobert, J M, Haertlé, T
Published in Die Nahrung (01.08.2002)
Published in Die Nahrung (01.08.2002)
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Journal Article
Condensation of glycosidic and aromatic structures on amino groups of beta-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives
Bertrand Harb, C. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Laboratoire des Interactions des Molecules Alimentaires), Charrier, B, Dalgalarrondo, M, Chobert, J.M, Haertle, T
Published in Lait (1990)
Published in Lait (1990)
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Journal Article
Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives
Chobert, Jean Marc, Touati, Abdelmadjid, Bertrand-Harb, Catherine, Dalgalarrondo, Michele, Nicolas, Marie Georgette, Haertle, Tomasz
Published in Journal of agricultural and food chemistry (01.06.1990)
Published in Journal of agricultural and food chemistry (01.06.1990)
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Journal Article
Solubility and emulsifying properties of caseins chemically modified by covalent attachment of L-methionine and L-valine
Chobert, Jean Marc, Bertrand-Harb, Catherine, Nicolas, Marie Georgette, Gaertner, Hubert F, Puigserver, Antoine J
Published in Journal of agricultural and food chemistry (01.09.1987)
Published in Journal of agricultural and food chemistry (01.09.1987)
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Journal Article
In vitro proteolysis and functional properties of reductively alkylated beta-casein derivatives
Chobert, J.M, Touati, A, Bertrand-Harb, C, Dalgalarrondo, M, Nicolas, M.G, Haertle, T
Published in Journal of dairy research (01.08.1991)
Published in Journal of dairy research (01.08.1991)
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Journal Article
Effect of ionic strength, type of salt and thermal processing on the solubility of caseins chemically modified by covalent attachment of amino acids [functional properties, chemical modification]
Chobert, J.M. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Laboratoire d'Etude des Interactions des Molecules Alimentaires), Bertrand-Harb, C, Nicolas, M.G, Gaertner, H.F, Puigserver, A.J
Published in Sciences des aliments (1988)
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Published in Sciences des aliments (1988)
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Proteolysis of beta-lactoglobulin and beta-casein by pepsin in ethanolic media
Dalgalarrondo, M, Dufour, E, Chobert, J.M, Bertrand-Harb, C, Haertle, T. (Institut National de la Recherche Agronomique, Laboratoire d'Etude des Interactions des Molecules Alimentaires, BP 527, 44026 Nantes Cedex 03 (France))
Published in International Dairy Journal (United Kingdom) (1995)
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Published in International Dairy Journal (United Kingdom) (1995)
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Influence of mixing apparatus on whey protein emulsifying activity measurement
Bertrand-Harb, C. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Laboratoire d'Etude des Interactions des Molecules Alimentaires), Chobert, J.M, Nicolas, M.G
Published in Sciences des aliments (1989)
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Published in Sciences des aliments (1989)
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