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Food Chemistry, ISSN 0308-8146, 08/2011, Volume 127, Issue 3, pp. 1046 - 1055
► Tea polyphenols weakly bind to -lactoglobulin in solution. ► The order of binding increases as the number of OH group increased. ► Polyphenols bind... 
Fluorescence spectroscopy | Tea | Polyphenol | β-Lactoglobulin | FTIR | Modelling | Secondary structure | Milk | HUMAN SERUM-ALBUMIN | FOOD SCIENCE & TECHNOLOGY | ANTIOXIDANT CAPACITY | beta-Lactoglobulin | CIRCULAR-DICHROISM SPECTRA | NUTRITION & DIETETICS | SPECTROSCOPY | TEMPERATURE | BOVINE | CASEIN | CHEMISTRY, APPLIED | BINDING-SITES | PROTEINS
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2011, Volume 25, Issue 8, pp. 1945 - 1962
The literature is reviewed on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by... 
Encapsulation | Cold gelation | Emulsion | Lactoglobulin | Foam | Film | Whey | Protein aggregate | FOOD SCIENCE & TECHNOLOGY | POULTRY MEAT BATTERS | DENATURED WHEY | ACID-INDUCED GELATION | WATER-VAPOR PERMEABILITY | EDIBLE FILMS | WHEY-PROTEIN ISOLATE | COLD-SET GELS | ALPHA-LACTALBUMIN | CHEMISTRY, APPLIED | HEAT-INDUCED AGGREGATION | BOVINE SERUM-ALBUMIN
Journal Article
FOOD CHEMISTRY, ISSN 0308-8146, 02/2018, Volume 241, pp. 281 - 289
Multi-functional phenolic emulsifiers were prepared by covalently coupling beta-Lactoglobulin (beta Lg) to caffeic acid (CA) using crosslinker chemistry at... 
ANTIOXIDANT ACTIVITY | RADICAL SCAVENGING ACTIVITIES | FOOD SCIENCE & TECHNOLOGY | RESOLUTION | Emulsion system | CONFORMATION | ALCOHOL WASTE-WATER | Caffeic acid | beta-Lactoglobulin | NANOPARTICLES | NUTRITION & DIETETICS | OIL | Protein-phenolic conjugate | BOVINE | IMPROVEMENT | Antioxidant properties | CHEMISTRY, APPLIED | BINDING
Journal Article
Food Research International, ISSN 0963-9969, 12/2017, Volume 102, pp. 195 - 202
Tannic acid (TA) shows strong interactions with proteins and the resulting complexes can be utilized as delivery systems for oral drugs. The complexation of TA... 
Tannic acid | Bovine serum albumin | Complex formation | Egg ovalbumin | Bovine beta-lactoglobulin | PROTEIN | PHENOLIC-COMPOUNDS | DOCKING | FOOD SCIENCE & TECHNOLOGY | DELIVERY-SYSTEMS | NANOPARTICLES | CIRCULAR-DICHROISM | FLUORESCENCE | SPECTROSCOPY | BINDING | Drugs | Milk proteins | Drug delivery systems | Tryptophan | Fluorescence | Albumin | Oral medication | Eggs | Vehicles | Protein binding
Journal Article
Soft Matter, ISSN 1744-683X, 8/2015, Volume 11, Issue 34, pp. 679 - 6799
Knowledge of how proteins and polysaccharides interact is the key to understanding encapsulation and emulsification in these composite systems and ultimately... 
Proteins | Binding | Networks | Turbidity | Tryptophan | Dichroism | Charge | Pectin
Journal Article
RSC Advances, ISSN 2046-2069, 04/2015, Volume 5, Issue 44, pp. 35138 - 35154
In the past few decades, encapsulation has emerged as a promising strategy to enhance the bioavailability of poorly absorbed nutraceuticals. Proteins as... 
SOY PROTEIN | NANOPARTICLES | LIGAND-BINDING | FOOD APPLICATIONS | DRUG-DELIVERY | BOVINE | CHITOSAN | CONTROLLED-RELEASE | EMULSIFYING PROPERTIES | CHEMISTRY, MULTIDISCIPLINARY | FUNCTIONAL-PROPERTIES
Journal Article
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2019, Volume 275, pp. 193 - 196
Fractionation of β-lactoglubulin (β-lg) and α-lactalbumin (α-la) using conventional separation technologies remains challenging mainly due to similar molecular... 
Alpha-lactalbumin purification | High hydrostatic pressure | Protein aggregation | Whey protein fractionation | FRACTION | HEAT | NUTRITION & DIETETICS | BOVINE-MILK | SKIM MILK | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | WHEY PROTEINS | Natural foods | Precipitation (Meteorology) | Casein | Functional foods | Analysis | Protein binding
Journal Article