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Surface Activity and Related Functional Properties of Peptides Obtained from Whey Proteins

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Conformation of β-Lactoglobulin at an Oil/Water Interface as Determined from Proteolysis and Spectroscopic Methods

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The Emulsifying Properties of Hydrolyzates of Whey Proteins

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Journal of Dairy Science 81 (4) 918 (1998)
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Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins

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Oil/Alkanethiol Layers for the Study of Emulsified Protein Conformation by Surface Plasmon Resonance Using Monoclonal Antibodies

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Comparaison de trois méthodes pour la mesure du degré d'hydrolyse de protéines laitières modifiées enzymatiquement

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Improvement of extraction and concentration of milk peptides with solid-phase cartridges for analysis by high-performance liquid chromatography

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Proteins in Food Processing

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Whey Peptide Fractions Obtained with a Two-Step Ultrafiltration Process: Production and Characterization

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Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic Strength

S.L. TURGEON, S.F. GAUTHIER and P. PAQUIN
Journal of Food Science 57 (3) 601 (1992)
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SOLUBILITY AND EMULSIFYING PROPERTIES OF KAPPA CASEIN AND ITS CASEINOMACROPEPTIDE

JEAN-MARC CHOBERT, ABDELMADJID TOUATI, CATHERINE BERTRAND-HARB, MICHÈLE DALGALARRONDO and MARIE-GEORGETTE NICOLAS
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Effect of pH During Heat Processing of Partially Hydrolyzed Whey Protein

M. Britten, H.J. Giroux and V. Gaudin
Journal of Dairy Science 77 (3) 676 (1994)
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