Jean‐Marc Chobert

Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application

Mansoore Esmaili, Seyed Mahmood Ghaffari, Zeinab Moosavi-Movahedi et al. · LWT · 2011 · 362 citations

Food Colloid, Solubility Enhancement, Beta Casein-micelle +5

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

François Chevalier, Jean‐Marc Chobert, Yves Popineau et al. · International Dairy Journal · 2001 · 256 citations

Protein Glycosylation, Functional Properties, Engineering +9

Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag

Batjargal Batdorj, M. Dalgalarrondo, Yvan Choiset et al. · Journal of Applied Microbiology · 2006 · 187 citations

Effects of Heating and Glycation of β-Lactoglobulin on Its Recognition by IgE of Sera from Cow Milk Allergy Patients

Asghar Taheri‐Kafrani, Jean‐Charles Gaudin, Hanitra Rabesona et al. · Journal of Agricultural and Food Chemistry · 2009 · 183 citations

Biological activity of camel milk casein following enzymatic digestion

Maryam Salami, Ali Akbar Moosavi‐Movahedi, Faezeh Moosavi-Movahedi et al. · Journal of Dairy Research · 2011 · 157 citations

Food Chemistry, Camel Milk, Food Bioactive Compound +11