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Lactoglobulins

Known as: Lactoglobulins [Chemical/Ingredient] 
Globulins of milk obtained from the WHEY.
National Institutes of Health

Papers overview

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2008
2008
In plant-based food, phenolic compounds usually do not exist in their native form, but as esters, glycosides, or polymers. The… Expand
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2003
2003
A method for detecting and quantifying bovine, ovine and caprine milk mixtures in milk and cheeses by means of reversed-phase… Expand
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2002
2002
A rapid and accurate method to identify bovine and ewe milk adulteration of fresh water buffalo mozzarella cheese by using matrix… Expand
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Highly Cited
1996
Highly Cited
1996
Structural differences between two genetic variants of bovine beta-lactoglobulins (type A and B) in aqueous solutions were… Expand
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1996
1996
Adsorption onto chromium surfaces during heat treatment (65-68°C) of beta-lactoglobulin A and B in phosphate buffer, pH 6.88, was… Expand
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1994
1994
The retinol-binding site of beta-lactoglobulin has been located by selective modification of amino acid residues which reside in… Expand
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1993
1993
The interactions of fatty acids with porcine and bovine beta-lactoglobulins were measured using tryptophan fluorescence… Expand
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1988
1988
Placental protein 14 (PP14), also known as progestagen-dependent endometrial protein and pregnancy-associated endometrial alpha 2… Expand
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1985
1985
The milk protein beta-lactoglobulin has been extensively studied but its function has not been identified. A clue regarding the… Expand
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Highly Cited
1955
Highly Cited
1955
DURING the past twenty years, numerous physico-chemical investigations of crystalline β-lactoglobulin prepared from cow's milk… Expand
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