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Lactalbumin

Known as: Lactalbumin [Chemical/Ingredient], Lactalbumins 
A major protein fraction of milk obtained from the WHEY.
National Institutes of Health

Papers overview

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Review
2018
Review
2018
Abstract α-Lactalbumin is a whey protein that constitutes approximately 22% of the proteins in human milk and approximately 3.5… 
Review
1996
Review
1996
The molten globule stale of a‐lactal‐ bumin Is the best‐characterized folding intermediate of globular proteins and has been… 
Highly Cited
1989
Highly Cited
1989
NMR spectroscopy has been used to investigate the structure of a partially folded state of a protein, the molten globule or A… 
Highly Cited
1987
Highly Cited
1987
We have extended the use of a microscope densitometric technique [Am. J. Physiol. 245 (Heart Circ. Physiol. 14): H495-H505, 1983… 
Highly Cited
1985
Highly Cited
1985
Refolding kinetics of two homologous proteins, lysozyme and alpha-lactalbumin, were studied by following the time-dependent… 
Highly Cited
1974
Highly Cited
1974
Pure cultures of three types of mononuclear phagocytes—mouse peritoneal macrophages, unstimulated or after thioglycollate…