J.M. Chobert

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

J.M. Chobert, C. Bertrand-Harb, M.G. Nicolas · Journal of Agricultural and Food Chemistry · 1988 · 294 citations · Full text

Interaction of bovine -lactalbumin with fatty acids as determined by partition equilibrium and fluorescence spectroscopy

C. Barbana, María Dolores Pérez, Luis Sánchez et al. · International Dairy Journal · 2005 · 76 citations

Food Chemistry, Lipid Analysis, Biochemistry +9

Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

Nanouman Marina Christelle Assohoun-Djeni, Theodore N. Djéni, Soumaya Messaoudi et al. · Food Control · 2015 · 40 citations

Food Fermentation, Lactic Acid Bacteria, Côte D'ivoire +9

Influence of pH on the structural changes of β-lactoglobulin studied by tryptic hydrolysis

J.M. Chobert, Michèle Dalgalarrondo, Éric Dufour et al. · Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology · 1991 · 33 citations

Protein Chemistry, Biochemistry, Tryptic Hydrolysis +3

Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification

Mahmoud Sitohy, J.M. Chobert, Thomas Haertlé · Food / Nahrung · 2001 · 29 citations

Food Chemistry, Methyl Ester Derivatives, Biomanufacturing +14