G. Brulé

Influence of pH and Salts on Egg White Gelation

Thomas Croguennec, Françoise Nau, G. Brulé · Journal of Food Science · 2002 · 150 citations

Food Chemistry, Biopolymer Gel, Food Colloid +10

Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins

Abalo Awade, Sophie Moreau, Daniel Mollé et al. · Journal of Chromatography A · 1994 · 82 citations

Engineering, Biochemistry, Purified Proteins +8

Effect of pH and ionic strength on the binding of bivalent cations to β-casein

J.J. Baumy, G. Brulé · Le Lait · 1988 · 66 citations · Full text

Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: effect of pH and ionic strength

J.J. Baumy, G. Brulé · Le Lait · 1988 · 63 citations · Full text

Study of calcium binding to phosphoserine residues of <i>β</i>-casein and its phosphopeptide (1–25) by ³¹P NMR

J.J. Baumy, Pierre Guénot, Sourisak Sinbandhit et al. · Journal of Dairy Research · 1989 · 59 citations

Protein Chemistry, Ca 2+, Biochemistry +7