Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study

Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review

(2021) Yalong Guo et al.   FOOD HYDROCOLLOIDS

Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein

(2021) Helin Li et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

(2021) Ning Wang et al.   ULTRASONICS SONOCHEMISTRY

The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions

(2021) Qiming Wang et al.   FOOD HYDROCOLLOIDS

pH controlled gelation behavior and morphology of gelatin/hydroxypropylmethylcellulose blend in aqueous solution

(2020) Zhili Ji et al.   FOOD HYDROCOLLOIDS

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

(2020) Zhihuan Zang et al.   FOOD CHEMISTRY

Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

(2019) Wenhong Gao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural, thermal and rheological characterization of bovine serum albumin binding with sodium alginate

(2019) Xi Xu et al.   JOURNAL OF MOLECULAR LIQUIDS

Complex Formation between Soy Proteins and Potato Starch: Effect of pH, Biopolymer Ratio, and Biopolymer Concentration

(2019) Die Dong et al.   STARCH-STARKE

Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio

(2019) Fataneh Behrouzain et al.   CARBOHYDRATE POLYMERS

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

(2019) Yue Wei et al.   FOOD HYDROCOLLOIDS

Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies

(2019) Sheng Geng et al.   FOOD CHEMISTRY

Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid

(2019) Kourosh Abdollahi et al.   FOOD HYDROCOLLOIDS

Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

(2018) Emil G.P. Stender et al.   FOOD HYDROCOLLOIDS

Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp ( Litopenaeus vannamei )

(2017) Bin Zhang et al.   FOOD CHEMISTRY

Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH

(2017) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Combined multispectroscopic and molecular dynamics simulation investigation on the interaction between cyclosporine A and β-lactoglobulin

(2017) Fatemeh S. Mohseni-Shahri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Accurately extracting the signature of intermolecular interactions present in the NCI plot of the reduced density gradient versus electron density

(2017) Corentin Lefebvre et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release

(2015) Zipei Zhang et al.   FOOD HYDROCOLLOIDS

Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds

(2015) Seyed Mohammad Hashem Hosseini et al.   FOOD HYDROCOLLOIDS

Properties of beta-lactoglobulin/alginate mixtures as a function of component ratio, pH and applied shear

(2015) Qomarudin Qomarudin et al.   FOOD RESEARCH INTERNATIONAL

ff14SB: Improving the Accuracy of Protein Side Chain and Backbone Parameters from ff99SB

(2015) James A. Maier et al.   Journal of Chemical Theory and Computation

New ways to boost molecular dynamics simulations

(2015) Elmar Krieger et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

YASARA View—molecular graphics for all devices—from smartphones to workstations

(2014) Elmar Krieger et al.   BIOINFORMATICS

Binding of biguanides to β-lactoglobulin: molecular-docking and molecular dynamics simulation studies

(2014) Mehdi Sahihi et al.   CHEMICAL PAPERS

Preparation and characterization of sodium alginate modified with collagen peptides

(2013) Lihong Fan et al.   CARBOHYDRATE POLYMERS

Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate

(2013) Silvana A. Fioramonti et al.   FOOD HYDROCOLLOIDS

Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides

(2012) Tu Tran et al.   FOOD HYDROCOLLOIDS

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Molecular Mechanism of the Effects of Salt and pH on the Affinity between Protein A and Human Immunoglobulin G1 Revealed by Molecular Simulations

(2011) Bo Huang et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Ligand docking and binding site analysis with PyMOL and Autodock/Vina

(2010) Daniel Seeliger et al.   JOURNAL OF COMPUTER-AIDED MOLECULAR DESIGN

Interactions between milk whey protein and polysaccharide in solution

(2009) Adrián A. Perez et al.   FOOD CHEMISTRY

Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles

(2009) Owen Jones et al.   FOOD HYDROCOLLOIDS

Formulation and Fuzzy Modeling of Viscosity of an Orange-Flavored Carboxymethylcellulose-Whey Protein Isolate Beverage

(2008) Mahmoud Abughoush et al.   International Journal of Food Engineering