검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L Biomacromolecules, 17(11), 3800, 2016 |
| 2 |
Complex Equilibria, Speciation, and Heteroprotein Coacervation of Lactoferrin and beta-Lactoglobulin Flanagan SE, Malanowski AJ, Kizilay E, Seeman D, Dubin PL, Donato-Capel L, Bovetto L, Schmitt C Langmuir, 31(5), 1776, 2015 |
| 3 |
Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions Phan-Xuan T, Durand D, Nicolai T, Donato L, Schmitt C, Bovetto L Biomacromolecules, 14(6), 1980, 2013 |
| 4 |
Heteroprotein Complex Coacervation: Bovine beta-Lactoglobulin and Lactoferrin Yan YF, Kizilay E, Seeman D, Flanagan S, Dubin PL, Bovetto L, Donato L, Schmitt C Langmuir, 29(50), 15614, 2013 |
| 5 |
On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands Tuan PX, Durand D, Nicolai T, Donato L, Schmitt C, Bovetto L Langmuir, 27(24), 15092, 2011 |
| 6 |
Multiscale Characterization of Individualized beta-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions Schmitt C, Bovay C, Vuilliomenet AM, Rouvet M, Bovetto L, Barbar R, Sanchez C Langmuir, 25(14), 7899, 2009 |