FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS

SDS-PAGE POLYACRY_LAMIDE GEL ELECTROPHORESIS IS A RELIABLE METHOD FOR DETECTION OF MASTITIC MILK

Preparation of whey protein fractions a-Lactalbumin, B-Laotoglobulin, and Globulin from salted rennet whey

Comparative Analysis of Protein Profiles in Albumin Concentrates from Various Freshwater Fish Species: Implications for Nutraceuticals and Functional Foods

Electrophoretic studies of egg white proteins

Phytochemical and Biological Studies on Proteins Isolated From Different Microalgal Species

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties

ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN

ELECTROPHORETIC ANALYSIS FOR PROTEIN OF SOME FOOD POISONING MICROORGANISMS ISOLATED FROM CHICKEN MEAT

INFLUENCE OF DIFFERENT SOLVENTS ON THE QUALITY OF THE SOLUBILIZED PROTEIN