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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Chemo-enzymic backbone engineering of proteins. Site-specific incorporation of synthetic peptides that mimic the 64-74 disulfide loop of granulocyte colony-stimulating factor
Gaertner, H F, Offord, R E, Cotton, R, Timms, D, Camble, R, Rose, K
Published in The Journal of biological chemistry (11.03.1994)
Published in The Journal of biological chemistry (11.03.1994)
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Journal Article
Transglutaminase-catalyzed incorporation of lysine oligomers into casein
Bercovici, Daniel, Gaertner, Hubert F, Puigserver, Antoine J
Published in Journal of agricultural and food chemistry (01.05.1987)
Published in Journal of agricultural and food chemistry (01.05.1987)
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Journal Article
Hydrolysis of poly-L-methionyl proteins by some enzymes of the digestive tract
Gaertner, Hubert F, Puigserver, Antoine J
Published in Journal of agricultural and food chemistry (01.03.1986)
Published in Journal of agricultural and food chemistry (01.03.1986)
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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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