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Anomalous diffusion and dynamical correlation between the side chains and the...
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Protein S-S bridges reduction: a Raman and computational study of lysozyme in...
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Strong improvement of interfacial properties can result from slight structura...
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Unfolding and aggregation of lysozyme: A thermodynamic and kinetic study by F...
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Study of lysozyme resistance in Enterococcus faecalis
Over the two last decades, Enterococcus faecalis has emerged as major cause of nosocomial infections. E. faecalis is also a member of the few bacteria that are almost... -
Interaction between lactoferrin and casein micelles in skimmed milk
At pH 6.2-6.4, about half of the lactoferrin of bovine skim milk was retained in the colloidal (micellar) phase. Decreasing the pH to 5.4 or increasing the pH to 7.8... -
The lysozyme of the starfish Asterias rubens. A paradigmatic type i lysozyme.
On the basis of a partial N-terminal sequence, Jollès and Jollès [Jollès, J., & Jollès, P. (1975) Eur. J. Biochem.54, 19–23] previously proposed that the lysozyme... -
Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.
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Equation of state and structure of highly concentrated globular protein solut...
In food technology, proteins are classically subject to operations leading to high local concentrations (membrane filtration, drying, stabilization of dispersed systems through... -
Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membr...
International audience
