Marie Georgette Nicolas scite author profile

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Marie Georgette Nicolas

Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin

Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

Solubility and emulsifying properties of caseins chemically modified by covalent attachment of L-methionine and L-valine

Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives

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