Concepedia

G. Brulé

GB

Statistics

Publications

19

Citations

892

H-Index

17

Active since

1978

Affiliations

Unité de Recherche Technologie et Analyses Laitières(Current)

Science et Technologie du Lait et de l'Oeuf

Erasmus University Rotterdam

North-West University

University of Neuchâtel

G. Brulé is an author at Unité de Recherche Technologie et Analyses Laitières specializing in agriculture, food science, and dairy science.

ORCID

Publications per year

1978–2022

19

Publications

19

Influence of pH and Salts on Egg White Gelation

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

, , +12

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 · 83 citations

, , +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

, , +14

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

J.J. Baumy, G. Brulé · Le Lait · 1988 · 64 citations · Full text

, , +12

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

J.J. Baumy, Pierre Guénot, Sourisak Sinbandhit et al. · Journal of Dairy Research · 1989 · 60 citations

, , +12

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