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Cited article:

Préparation de lactoferrine et d'α-lactalbumine humaines par utilisation de techniques à membranes
Fractionation of human lactoferrin and α-lactalbumin using microfiltration and ultrafiltration membranes

F. Maynard, A. Pierre, J.L. Maubois

Lait, 69 1 (1989) 59-69

DOI: https://doi.org/10.1051/lait:198915

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This article has been cited by the following article(s):

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Characterization of Lactoferrin (LF) from Colostral Whey Using Anti‐LF Antibody Immunoaffinity Chromatography

Y.‐Y. Tu, C.‐C. Chen, J‐H. Chang and H‐M. Chang
Journal of Food Science 67 (3) 996 (2002)
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Isolation of immunoglobulin in yolk (IgY) and rabbit serum immunoglobulin G (IgG) specific against bovine lactoferrin by immunoaffinity chromatography

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Food Research International 34 (9) 783 (2001)
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Identification of a new molecular form of human α-lactalbumin

Françoise Maynard
Journal of Dairy Research 59 (3) 425 (1992)
https://doi.org/10.1017/S0022029900030697

Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese Whey

JYH‐PING CHEN and CHENG‐HSIN WANG
Journal of Food Science 56 (3) 701 (1991)
https://doi.org/10.1111/j.1365-2621.1991.tb05360.x