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Some recent advances in the basic chemistry of milk proteins and lipids

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Porcine β-lactoglobulin does not undergo thermally induced gelation

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DOI: 10.1017/S002202990003199X
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DOI: 10.1016/j.jpba.2010.03.020
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Phase transition of triglycerides during semi-hard cheese ripening

E Dufour, G Mazerolles, M.F Devaux, et al.
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Porcine milk proteins: A review

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International Dairy Journal 7 (2-3) 99 (1997)
DOI: 10.1016/S0958-6946(96)00056-8
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Heat stability and renneting characteristics of milk systems containing bovine casein micelles and porcine or bovine β-lactoglobulin

Daniel P. Gallagher and Daniel M. Mulvihill
International Dairy Journal 7 (4) 221 (1997)
DOI: 10.1016/S0958-6946(97)00014-9
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Retinol free and retinol complexed β-lactoglobulin binding sites in bovine germ cells

A Mansouri, T Haertlé, A Gérard, H Gérard and J.L Guéant
Biochimica et Biophysica Acta (BBA) - Molecular Cell Research 1357 (1) 107 (1997)
DOI: 10.1016/S0167-4889(97)00018-9
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Probing the fatty acid binding site of ?-lactoglobulins

Danielle Frapin, Eric Dufour and Tomasz Haertle
Journal of Protein Chemistry 12 (4) 443 (1993)
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Effect of Genetic Variation on the Tryptic Hydrolysis of Bovine β-Lactoglobulin A, B, and C

L.K. Creamer, H.C. Nilsson, M.A. Paulsson, et al.
Journal of Dairy Science 87 (12) 4023 (2004)
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Plasma membrane receptor for beta-lactoglobulin and retinol-binding protein in murine hybridomas

Abdelali Mansouri, Jean-Louis Guéant, Josette Capiaumont, et al.
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