The Binding mechanism of anthocyanins from sour cherries (Prunus cerasus L) skins to bovine β-lactoglobulin: A fluorescence and in silico-based approach

Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract

(2017) Ana-Maria Oancea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal stability of the complex formed between carotenoids from sea buckthorn ( Hippophae rhamnoides L.) and bovine β-lactoglobulin

(2017) Iuliana Aprodu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya et al.   FOOD CHEMISTRY

Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

(2016) Ayah Al-Hanish et al.   FOOD HYDROCOLLOIDS

New insights into xanthine oxidase behavior upon heating using spectroscopy and in silico approach

(2016) Loredana Dumitrașcu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts – A kinetic study

(2016) Mihaela Turturică et al.   JOURNAL OF FOOD ENGINEERING

Influence of moderate electric fields on gelation of whey protein isolate

(2015) Rui M. Rodrigues et al.   FOOD HYDROCOLLOIDS

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

(2015) Silvio D. Rodríguez et al.   FOOD HYDROCOLLOIDS

Exploring binding properties of naringenin with bovine β-lactoglobulin: A fluorescence, molecular docking and molecular dynamics simulation study

(2014) Samira Gholami et al.   BIOPHYSICAL CHEMISTRY

Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties

(2014) Solène Le Maux et al.   Dairy Science & Technology

Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin

(2013) Ming Li et al.   FOOD CHEMISTRY

Binding of 18-carbon unsaturated fatty acids to bovine β-lactoglobulin—Structural and thermodynamic studies

(2013) Joanna I. Loch et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Epicatechin-induced conformational changes in β-lactoglobulin B monitored by FT-IR spectroscopy

(2013) Alessandro Nucara et al.   SpringerPlus

Fluorescence spectroscopy and molecular modeling investigations on the thermally induced structural changes of bovine β-lactoglobulin

(2012) Nicoleta Stănciuc et al.   Innovative Food Science & Emerging Technologies

The Interaction of Polyphenol Flavonoids with β-lactoglobulin: Molecular Docking and Molecular Dynamics Simulation Studies

(2012) Mehdi Sahihi et al.   Journal of Macromolecular Science Part B-Physics

Using Liposomes as Carriers for Polyphenolic Compounds: The Case of Trans-Resveratrol

(2012) Claudia Bonechi et al.   PLoS One

LigPlot+: Multiple Ligand–Protein Interaction Diagrams for Drug Discovery

(2011) Roman A. Laskowski et al.   Journal of Chemical Information and Modeling

Investigation of three flavonoids binding to bovine serum albumin using molecular fluorescence technique

(2011) Shuyun Bi et al.   JOURNAL OF LUMINESCENCE

Thermal Denaturation of Beta-Lactoglobulin and Stabilization Mechanism by Trehalose Analyzed from Raman Spectroscopy Investigations

(2010) Jeong-Ah Seo et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Interaction of Curcumin and Diacetylcurcumin with the Lipocalin Member β-Lactoglobulin

(2009) Fakhrossadat Mohammadi et al.   PROTEIN JOURNAL

Solution structure and dynamics of bovine β-lactoglobulin A

(2009) Kazuo Kuwata et al.   PROTEIN SCIENCE

Whey and whey proteins—From ‘gutter-to-gold’

(2008) Geoffrey W. Smithers   INTERNATIONAL DAIRY JOURNAL

GROMACS 4:  Algorithms for Highly Efficient, Load-Balanced, and Scalable Molecular Simulation

(2008) Berk Hess et al.   Journal of Chemical Theory and Computation

Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications

(2007) Li Liang et al.   BIOMACROMOLECULES