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Immunomodulating effects of whey proteins and their enzymatic digests

By Mercier A., Gauthier S.F., Fliss I. in (2004)

Elsevier

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Effect of calcium on thermolysin hydrolysis of -casein tryptic peptides

By Lapointe J.-F., Molle D., Gauthier S.F., Pouliot Y. in (2004)

Elsevier

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Sulfhydryl group activation for commercial -lactoglobulin measured using -casein 2-thio, 5'nitrobenzoic acid

By Owusu-Apenten R., Chee C. in (2004)

Elsevier

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Antihypertensive opioid-like milk peptide -lactorphin: lack of effect on behavioural tests in mice

By Ijas H., Collin M., Finckenberg P., Pihlanto-Leppala A., Korhonen H., Korpela R., Vapaatalo H., Nurminen M.-L. in (2004)

Elsevier

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Multiple forms of equine -lactalbumin: evidence for N-glycosylated and deamidated forms

By Girardet J.-M., N'negue M.-A., Egito A.S., Campagna S., Lagrange A., Gaillard J.-L. in (2004)

Elsevier

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Detection of caprine casein in ovine Halloumi cheese

By Moatsou G., Hatzinaki A., Psathas G., Anifantakis E. in (2004)

Elsevier

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The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids

By Kieronczyk A., Skeie S., Langsrud T., Le Bars D., Yvon M. in (2004)

Elsevier

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Monocarboxylic acid production by lactococci and lactobacilli

By Ganesan B., Seefeldt K., Koka R.C., Dias B., Weimer B.C. in (2004)

Elsevier

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Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders

By Bronlund J., Paterson T. in (2004)

Elsevier

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Effects of overrun on structural and physical characteristics of ice cream

By Sofjan R.P., Hartel R.W. in (2004)

Elsevier

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