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Publications by K. Dewettinck
Improved Heat Stability by Whey Protein–surfactant Interaction
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Related publications
The Heat Stability of the Mixtures of Milk and Various Kinds of Whey
Journal of the agricultural chemical society of Japan
The Prediction of Protein-Protein Interaction Sites Based on RBF Classifier Improved by SMOTE
Mathematical Problems in Engineering
Mathematics
Engineering
Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix
Generation of Lyso-Phospholipids From Surfactant in Acute Lung Injury Is Mediated by Type-Ii Phospholipase A2 and Inhibited by a Direct Surfactant Protein A-Phospholipase A2 Protein Interaction.
Journal of Clinical Investigation
Medicine
Interaction of Surfactant Protein a With Peroxiredoxin 6 Regulates Phospholipase A2Activity
Journal of Biological Chemistry
Biochemistry
Cell Biology
Molecular Biology
Improved Viability ofLactobacillus acidophilusNRRL-B 4495 During Freeze-Drying in Whey Protein-Pullulan Microcapsules
Journal of Microencapsulation
Organic Chemistry
Colloid
Theoretical Chemistry
Pharmaceutical Science
Bioengineering
Surface Chemistry
Physical
Surfactant Protein a Inhibits Lipopolysaccharide-Induced Immune Cell Activation by Preventing the Interaction of Lipopolysaccharide With Lipopolysaccharide-Binding Protein
American Journal of Respiratory Cell and Molecular Biology
Respiratory Medicine
Pulmonary
Clinical Biochemistry
Cell Biology
Molecular Biology
KLF4 Protein Stability Regulated by Interaction With Pluripotency Transcription Factors Overrides Transcriptional Control
Genes and Development
Genetics
Developmental Biology
Effects of Post-Exercise Whey Protein vs. Whey Protein Plus Creatine Consumption in Females
Journal of the International Society of Sports Nutrition
Nutrition
Sports Science
Food Science
Dietetics
