Harold Swaisgood

Swaisgood, H. E. (2005). [Review of The importance of disulfide bridging]. BIOTECHNOLOGY ADVANCES, 23(1), 71–73. https://doi.org/10.1016/j.biotechadv.2004.09.004

Truong, V. D., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2004). Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(5), 1170–1176. https://doi.org/10.1021/jf034397c

Farrell, H. M., Jimenez-Flores, R., Bleck, G. T., Brown, E. M., Butler, J. E., Creamer, L. K., … Swaisgood, H. E. (2004). [Review of Nomenclature of the proteins of cows' milk - Sixth revision]. JOURNAL OF DAIRY SCIENCE, 87(6), 1641–1674. https://doi.org/10.3168/jds.S0022-0302(04)73319-6

Fasina, Y. O., Swaisgood, H. E., Garlich, J. D., & Classen, H. L. (2004, May 19). Rebuttal on a semi-pilot-scale procedure for isolating and purifying soybean (Glycine max) lectin. https://doi.org/10.1021/jf0401367

Fasina, Y. O., Swaisgood, H. E., Garlich, J. D., & Classen, H. L. (2003). A semi-pilot-scale procedure for isolating and purifying soybean (Glycine max) lectin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(16), 4532–4538. https://doi.org/10.1021/jf021125l

Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2003). [Review of Biodefense properties of milk: The role of antimicrobial proteins and peptides]. CURRENT PHARMACEUTICAL DESIGN, 9(16), 1239–1255. https://doi.org/10.2174/1381612033454874

Wang, J. J., Swaisgood, H. E., & Shih, J. C. H. (2003). Bioimmobilization of keratinase using Bacillus subtilis and Escherichia coli systems. BIOTECHNOLOGY AND BIOENGINEERING, 81(4), 421–429. https://doi.org/10.1002/bit.10485

Fasina, Y. O., Classen, H. L., Garlich, J. D., Swaisgood, H. E., & Clare, D. A. (2003). Investigating the possibility of monitoring lectin levels in commercial soybean meals intended for poultry feeding using steam-heated soybean meal as a model. POULTRY SCIENCE, 82(4), 648–656. https://doi.org/10.1093/ps/82.4.648

Wang, J. J., Swaisgood, H. E., & Shih, J. C. H. (2003). Production and characterization of bio-immobilized keratinase in proteolysis and keratinolysis. ENZYME AND MICROBIAL TECHNOLOGY, 32(7), 812–819. https://doi.org/10.1016/S0141-0229(03)00060-7

Wilcox, C. P., Clare, D. A., Valentine, V. W., & Swaisgood, H. E. (2002). Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(13), 3723–3730. https://doi.org/10.1021/jf011603c

Wilcox, C. P., Janolino, V. G., & Swaisgood, H. E. (2002). Isolation and partial characterization of CD36 from skim milk. JOURNAL OF DAIRY SCIENCE, 85(8), 1903–1908. https://doi.org/10.3168/jds.S0022-0302(02)74265-3

Wilcox, C. P., & Swaisgood, H. E. (2002). Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(20), 5546–5551. https://doi.org/10.1021/jf0117154

Zhao, F., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2002). Purification and characterization of the fusion protein trypsin-streptavidin expressed in Escherichia coli. JOURNAL OF PROTEIN CHEMISTRY, 21(6), 413–418. https://doi.org/10.1023/A:1021134617137

Janolino, V. G., & Swaisgood, H. E. (2002). Trypsin imobilization on derivatized cellulose beads by biospecific avidin-biotin interaction and characterization of the immobilized activity. Journal of Food Biochemistry, 26(2), 119–129. https://doi.org/10.1111/j.1745-4514.2002.tb00869.x

Vardhanabhuti, B., Foegeding, E. A., McGuffey, M. K., Daubert, C. R., & Swaisgood, H. E. (2001). Gelation properties of dispersions containing polymerized and native whey protein isolate. FOOD HYDROCOLLOIDS, 15(2), 165–175. https://doi.org/10.1016/S0268-005X(00)00062-X

Gurgel, P. V., Carbonell, R. G., & Swaisgood, H. E. (2001). Identification of peptide ligands generated by combinatorial chemistry that bind alpha-lactalbumin. SEPARATION SCIENCE AND TECHNOLOGY, 36(11), 2411–2431. https://doi.org/10.1081/SS-100106100

Clare, D. A., Valentine, V. W., Catignani, G. L., & Swaisgood, H. E. (2001). Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein. ENZYME AND MICROBIAL TECHNOLOGY, 28(6), 483–491. https://doi.org/10.1016/S0141-0229(00)00361-6

Swaisgood, H. E., Wang, Q.-W., & Allen, J. C. (2001). Protein ingredient for carrying lipophilic nutrients. Washington, DC: U.S. Patent and Trademark Office.

Gurgel, P. V., Carbonell, R. G., & Swaisgood, H. E. (2001). Studies of the binding of alpha-lactalbumin to immobilized peptide ligands. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(12), 5765–5770. https://doi.org/10.1021/jf010462b

Clare, D. A., & Swaisgood, H. E. (2000). [Review of Bioactive milk peptides: A prospectus]. JOURNAL OF DAIRY SCIENCE, 83(6), 1187–1195. https://doi.org/10.3168/jds.S0022-0302(00)74983-6

Gurgel, P. V., Carbonell, R. G., & Swaisgood, H. E. (2000). Fractionation of whey proteins with a hexapeptide ligand affinity resin. BIOSEPARATION, 9(6), 385–392. https://doi.org/10.1023/A:1011191818927

Brumano, M. H. N., Rogana, E., & Swaisgood, H. E. (2000). Thermodynamics of unfolding of beta-trypsin at pH 2.8. Archives of Biochemistry and Biophysics, 382(1), 57–62. https://doi.org/10.1006/abbi.2000.1983

Wang, Q. W., Allen, J. C., & Swaisgood, H. E. (1999). Binding of lipophilic nutrients to beta-lactoglobulin prepared by bioselective adsorption. JOURNAL OF DAIRY SCIENCE, 82(2), 257–264. https://doi.org/10.3168/jds.S0022-0302(99)75231-8

Huang, X. L., Catignani, G. L., & Swaisgood, H. E. (1999). Modification of rheological properties of whey protein isolates by limited proteolysis. NAHRUNG-FOOD, 43(2), 79–85. https://doi.org/10.1002/(SICI)1521-3803(19990301)43:2<79::AID-FOOD79>3.0.CO;2-8

Park, O., Swaisgood, H. E., & Allen, J. C. (1998). Calcium binding of phosphopeptides derived from hydrolysis of alpha(s)-Casein or beta-Casein using immobilized trypsin. JOURNAL OF DAIRY SCIENCE, 81(11), 2850–2857. https://doi.org/10.3168/jds.S0022-0302(98)75844-8

Lee, P., & Swaisgood, H. E. (1998). Cloning and expression of a streptavidin-lipase fusion gene in Escherichia coli and characterization of the immobilized fusion protein. ENZYME AND MICROBIAL TECHNOLOGY, 22(4), 246–254. https://doi.org/10.1016/S0141-0229(97)00174-9

Koo, K., Foegeding, P. M., & Swaisgood, H. E. (1998). Construction and expression of a bifunctional single-chain antibody against Bacillus cereus spores. Applied and Environmental Microbiology, 64(7), 2490–2496.

Koo, K., Foegeding, P. M., & Swaisgood, H. E. (1998). Development of a streptavidin-conjugated single-chain antibody that binds Bacillus cereus spores. Applied and Environmental Microbiology, 64(7), 2497–2502.

Koo, K., Foegeding, P. M., & Swaisgood, H. E. (1998). Isolation of RNA and DNA fragments using diatomaceous earth. BIOTECHNOLOGY TECHNIQUES, 12(7), 549–552. https://doi.org/10.1023/A:1008859632378

Wang, Q. W. Q., Allen, J. C., & Swaisgood, H. E. (1998). Protein concentration dependence of palmitate binding to beta-lactoglobulin. JOURNAL OF DAIRY SCIENCE, 81(1), 76–81. https://doi.org/10.3168/jds.S0022-0302(98)75553-5

Wang, Q. W., Allen, J. C., & Swaisgood, H. E. (1997). Binding of retinoids to beta-lactoglobulin isolated by bioselective adsorption. JOURNAL OF DAIRY SCIENCE, 80(6), 1047–1053. https://doi.org/10.3168/jds.S0022-0302(97)76029-6

Wang, Q. W., Allen, J. C., & Swaisgood, H. E. (1997). Binding of vitamin D and cholesterol to beta-lactoglobulin. JOURNAL OF DAIRY SCIENCE, 80(6), 1054–1059. https://doi.org/10.3168/jds.S0022-0302(97)76030-2

Lee, P., & Swaisgood, H. E. (1997). Characterization of a chemically conjugated lipase bioreactor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(8), 3350–3356. https://doi.org/10.1021/jf970167k

Huang, X. L., Catignani, G. L., & Swaisgood, H. E. (1997). Comparison of the properties of trypsin immobilized on 2 Celite(TM) derivatives. JOURNAL OF BIOTECHNOLOGY, 53(1), 21–27. https://doi.org/10.1016/S0168-1656(96)01656-2

Darquea, D., Swaisgood, H. E., & Foegeding, P. M. (1997). Development and characterization of a bioselective adsorption matrix for removal of Bacillus cereus spores from buffer and milk. Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 30(8), 786–792. https://doi.org/10.1006/fstl.1997.0266

Huang, X. L., Catignani, G. L., & Swaisgood, H. E. (1997). Micro-scale method for determining foaming properties of protein. JOURNAL OF FOOD SCIENCE, 62(5), 1028-&. https://doi.org/10.1111/j.1365-2621.1997.tb15030.x

Lee, P., & Swaisgood, H. E. (1997). Modification of milkfat physical properties by immobilized Pseudomonas fluorescens lipase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(8), 3343–3349. https://doi.org/10.1021/jf970166s

Wilcox, C. P., Weissinger, A. K., Long, R. C., Fitzmaurice, L. C., Mirkov, T. E., & Swaisgood, H. E. (1997). Production and purification of an active bovine lysozyme in tobacco (Nicotiana tabacum): Utilization of value-added crop plants traditionally grown under intensive agriculture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(7), 2793–2797. https://doi.org/10.1021/jf970156r

Heddleson, R. A., Allen, J. C., Wang, Q. W., & Swaisgood, H. E. (1997). Purity and yield of beta-lactoglobulin isolated by an N-retinyl-Celite bioaffinity column. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(7), 2369–2373. https://doi.org/10.1021/jf9605198

Swaisgood, H. E., & Walsh, M. (1994). Method of removing contaminants from a contact lens using electroblotting. Washington, DC: U.S. Patent and Trademark Office.

SWAISGOOD, H. E. (1993). REVIEW AND UPDATE OF CASEIN CHEMISTRY. JOURNAL OF DAIRY SCIENCE, 76(10), 3054–3061. https://doi.org/10.3168/jds.S0022-0302(93)77645-6

Swaisgood, H. E. (1992). Review and update of milk protein chemistry. Journal of Dairy Science, 75, 89.

Swaisgood, H. E., & Catignani, G. L. (1991). Protein digestibility: In vitro methods of assessment. Advances in Food and Nutrition Research, 35, 185. https://doi.org/10.1016/s1043-4526(08)60065-0

SWAISGOOD, H. E., & HARWALKAR, V. R. (1990). BORDEN SYMPOSIUM ON STABILITY OF MILK-PROTEINS IN DAIRY FOODS. JOURNAL OF DAIRY SCIENCE, 73(12), 3591–3591. https://doi.org/10.3168/jds.S0022-0302(90)79061-3

Swaisgood, H. E., & Horton, H. R. (1989). Immobilized enzymes as processing aids or analytical tools. ACS Symposium Series, (389), 242. https://doi.org/10.1021/bk-1989-0389.ch017

Swaisgood, H. E. (1989). Structural changes in milk proteins. In C. A. Barth & E. Schlimme (Eds.), Milk proteins: nutritional, clinical, functional and technological aspects (p. 192). https://doi.org/10.1007/978-3-642-85373-9_30

CHURCH, F. C., SWAISGOOD, H. E., PORTER, D. H., & CATIGNANI, G. L. (1983). SPECTROPHOTOMETRIC ASSAY USING ORTHO-PHTHALDIALDEHYDE FOR DETERMINATION OF PROTEOLYSIS IN MILK AND ISOLATED MILK-PROTEINS. JOURNAL OF DAIRY SCIENCE, 66(6), 1219–1227. https://doi.org/10.3168/jds.S0022-0302(83)81926-2