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Condensation of glycosidic and aromatic structures on amino groups of β-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives
Condensation de motifs glucidiques et aromatiques sur la β-lactoglobuline B par alkylation réductrice de ses groupements aminés. Solubilité et propriétés émulsifiantes des dérivés

C Bertrand-Harb, B. Charrier, M. Dalgalarrondo, J.M. Chobert, T. Haertlé
Lait, 70 3 (1990) 205-215
Accepted: 1990-02-05
DOI: https://doi.org/10.1051/lait:1990317

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Study of protein modification by 4-hydroxy-2-nonenal and other short chain aldehydes analyzed by electrospray ionization tandem mass spectrometry

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Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

François Chevalier, Jean-Marc Chobert, Yves Popineau, Marie Georgette Nicolas and Thomas Haertlé
International Dairy Journal 11 (3) 145 (2001)
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Isolation, purification, and alteration of some functional groups of major milk proteins: A review

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Improved emulsifying properties of β-lactoglobulin by conjugating with carboxymethyl dextran

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Solubility and reactivity of caseins and β-lactoglobulin in protic solvents

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In vitro proteolysis and functional properties of reductively alkylated β-casein derivatives

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