C. Bertrand-Harb

Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media

Michèle Dalgalarrondo, Éric Dufour, Jean‐Marc Chobert et al. · International Dairy Journal · 1995 · 84 citations

Food Chemistry, Ethanolic Media, Engineering +6

Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation

C. Bertrand-Harb, Michèle Dalgalarrondo, T. Haertllé · International Dairy Journal · 2003 · 78 citations

Yoghurt Fermentation, Food Fermentation, In Vitro Fermentation +4

Reversible effects of medium dielectric constant on structural transformation of β‐lactoglobulin and its retinol binding

Éric Dufour, C. Bertrand-Harb · Biopolymers · 1993 · 62 citations

Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases

C. Bertrand-Harb, A. Baday, Michèle Dalgalarrondo et al. · Food / Nahrung · 2002 · 61 citations

Protein Chemistry, Tryptic Cleavage Sites, Biochemistry +13

Esterification of food proteins: Characterization of the derivatives by a colorimetric method and by electrophoresis

C. Bertrand-Harb, Jean‐Marc Chobert, E. Dufour et al. · HAL (Le Centre pour la Communication Scientifique Directe) · 1991 · 41 citations

Albumine Bovines, Food Analysis, Glycobiology +21