Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review

Hydrolysis under High Hydrostatic Pressure as a Means To Reduce the Binding of β-Lactoglobulin to Immunoglobulin E from Human Sera

(2016) R. CHICÓN et al.   JOURNAL OF FOOD PROTECTION

Introducing Site-Specific Glycosylation Using Protein Engineering Techniques Reduces the Immunogenicity of β-Lactoglobulin

(2012) Yoshiyuki TATSUMI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Enzymatic Hydrolysis of Heat-Induced Aggregates of Whey Protein Isolate

(2012) I. B. O’Loughlin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chymotrypsin selectively digests β-lactoglobulin in whey protein isolate away from enzyme optimal conditions: Potential for native α-lactalbumin purification

(2012) Katarina Lisak et al.   JOURNAL OF DAIRY RESEARCH

Production of Iron-Binding Peptides from Colostral Whey by Enzymatic Hydrolysis

(2012) Sang-Bum Kim et al.   Korean Journal for Food Science of Animal Resources

Cellulose Hydrolysis by Cellobiohydrolase Cel7A Shows Mixed Hyperbolic Product Inhibition

(2011) Rui Manuel Furtado Bezerra et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Protein hydrolysis by immobilized and stabilized trypsin

(2011) Daniela Marques et al.   BIOTECHNOLOGY PROGRESS

Insight into the Glycation of Milk Proteins: An ESI- and MALDI-MS Perspective (Review)

(2011) Christine M. Oliver   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

(2011) Zheng Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A Kinetic Study on the Heat-Induced Changes of Whey Proteins Concentrate at Two pH Values

(2011) Nicoleta Stănciuc et al.   Food and Bioprocess Technology

Modeling of Enzymatic Hydrolysis of Whey Proteins

(2011) Gabriela Martínez-Araiza et al.   Food and Bioprocess Technology

Formation of Non-Native β-Lactoglobulin during Heat-Induced Denaturation

(2011) Joseph James Kehoe et al.   Food Biophysics

Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

(2011) Muhammad Gulzar et al.   FOOD CHEMISTRY

Analysis of the Effect of Temperature Changes Combined with Different Alkaline pH on the β-Lactoglobulin Trypsin Hydrolysis Pattern Using MALDI-TOF-MS/MS

(2011) Seronei Chelulei Cheison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cross-Linking Behavior and Foaming Properties of Bovine α-Lactalbumin after Glycation with Various Saccharides

(2011) Ruud ter Haar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Saccharide Structure and Size on the Degree of Substitution and Product Dispersity of α-Lactalbumin Glycated via the Maillard Reaction

(2011) Ruud ter Haar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrolysis of Whey Protein Isolate Using Subcritical Water

(2011) Ashley D. Espinoza et al.   JOURNAL OF FOOD SCIENCE

Moisture-Induced Aggregation of Alpha-Lactalbumin: Effects of Temperature, Cations, and pH

(2011) Dasong Liu et al.   JOURNAL OF FOOD SCIENCE

Engineering of a fungal β-galactosidase to remove product inhibition by galactose

(2010) Xuejun Hu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Reactor design for minimizing product inhibition during enzymatic lignocellulose hydrolysis: I. Significance and mechanism of cellobiose and glucose inhibition on cellulolytic enzymes

(2010) Pavle Andrić et al.   BIOTECHNOLOGY ADVANCES

CORN GLUTEN HYDROLYSIS BY ALCALASE: KINETICS OF HYDROLYSIS

(2010) Dilek Kiliç Apar et al.   CHEMICAL ENGINEERING COMMUNICATIONS

Alpha-Lactalbumin: Its Production Technologies and Bioactive Peptides

(2010) Samuel Mburu Kamau et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI–TOF–MS/MS

(2010) Seronei Chelulei Cheison et al.   FOOD CHEMISTRY

Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin

(2010) Seronei Chelulei Cheison et al.   FOOD CHEMISTRY

Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin

(2010) Marta Corzo-Martínez et al.   INTERNATIONAL DAIRY JOURNAL

Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin

(2010) Seronei C. Cheison et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Denaturation of α-Lactalbumin on the Formation of BAMLET (Bovine α-Lactalbumin Made Lethal to Tumor Cells)

(2010) Kamila Lišková et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Flavor of Whey Protein Hydrolysates

(2010) Pattarin P. Leksrisompong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Kinetic Study on Sesame Cake Protein Hydrolysis by Alcalase

(2010) Elçin Demirhan et al.   JOURNAL OF FOOD SCIENCE

Immobilization of trypsin on spent grains for whey protein hydrolysis

(2010) C. Rocha et al.   PROCESS BIOCHEMISTRY

Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins

(2009) S.P. Chawla et al.   FOOD CHEMISTRY

Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS

(2009) Seronei Chelulei Cheison et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins

(2009) Milos Beran et al.   HIGH PRESSURE RESEARCH

Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

(2009) A.S. Pereyra Gonzales et al.   INTERNATIONAL DAIRY JOURNAL

Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions

(2009) H. Enomoto et al.   JOURNAL OF DAIRY SCIENCE

Application of Mass Spectrometry for the Detection of Glycation and Oxidation Products in Milk Proteins

(2008) Jasmin Meltretter et al.   Annals of the New York Academy of Sciences

Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate

(2008) Aiqian Ye   FOOD CHEMISTRY

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Bitterness in Bacillus proteinase hydrolysates of whey proteins

(2008) D SPELLMAN et al.   FOOD CHEMISTRY

Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH

(2008) Seddik Khalloufi et al.   FOOD RESEARCH INTERNATIONAL

Comparison of a modified spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey proteins hydrolysed in a tangential-flow filter membrane reactor

(2008) Seronei Chelulei Cheison et al.   FOOD RESEARCH INTERNATIONAL

Production of novel ACE inhibitory peptides from β-lactoglobulin using Protease N Amano

(2008) Paola Ortiz-Chao et al.   INTERNATIONAL DAIRY JOURNAL

Degradation of whey from caprine milk by human proteolytic enzymes, and the resulting antibacterial effect against Listeria monocytogenes

(2008) H. Almaas et al.   SMALL RUMINANT RESEARCH

Thermal behaviour of bovine β-lactoglobulin at temperatures up to 150°C. a review

(2008) J.N. de Wit   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of protein hydrolysates in an enzymatic membrane reactor

(2007) A. Trusek-Holownia   BIOCHEMICAL ENGINEERING JOURNAL

Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH

(2007) B. Vardhanabhuti et al.   FOOD HYDROCOLLOIDS

Immunomodulating properties of a whey protein isolate, its enzymatic digest and peptide fractions

(2007) Diane Saint-Sauveur et al.   INTERNATIONAL DAIRY JOURNAL

Dynamic rearrangement of disulfide bridges influences solubility of whey protein coatings

(2007) René Floris et al.   INTERNATIONAL DAIRY JOURNAL

A new method for isolation of native α-lactalbumin from sweet whey

(2007) Gerd Konrad et al.   INTERNATIONAL DAIRY JOURNAL