-
An original use of size exclusion-HPLC for predicting the performances of bat...
International audience -
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... -
Waste valorization: Recovery of lactose from partially deproteinated whey by ...
International audience -
Correlation between acidic ninhydrin and HPLC methods to evaluate fraudulent ...
International audience -
Current developments of microfiltration technology in the dairy industry
International audience -
Non-food applications of milk components and dairy co-products: A review
International audience -
Growth and survival of probiotic bacteria in reconstituted whey
International audience -
Proliferation and immunoglobulin production of hybridoma cells cultured on ma...
International audience -
Prepurification of $\alpha$-lactalbumin with ultrafiltration ceramic membrane...
International audience -
Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review
International audience
