The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometry

No abstract is available for this paper.

• Publication year

  2025

• Venue

  Food Hydrocolloids

• Publication date

  2025-03-01

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/j.foodhyd.2025.111360
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions.

  2024cited by this paper
• Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications.

  2024cited by this paper
• The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis

  2023cited by this paper
• Sonication of egg and its effect on foaming behavior

  2023cited by this paper
• Controlling textural attributes of plant-based emulsions using heteroaggregation of cationic and anionic potato protein-coated oil droplets

  2023cited by this paper
• Heat and shear stability of particle stabilised foams for application in gluten-free bread

  2023cited by this paper
• Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins

  2023cited by this paper
• Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition.

  2023cited by this paper
• Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams

  2022cited by this paper
• Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

  2022cited by this paper
• Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake

  2022cited by this paper
• Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer

  2022cited by this paper
• Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations

  2022cited by this paper
• Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment

  2022cited by this paper
• Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam

  2022cited by this paper
• Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

  2021cited by this paper
• The noncovalent conjugations of human serum albumin (HSA) with MS/AK and the effect on anti-oxidant capacity as well as anti-glycation activity of Monascus yellow pigments.

  2021cited by this paper
• Effect of charge on protein preferred orientation at the air–water interface in cryo-electron microscopy

  2021cited by this paper
• High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion

  2020cited by this paper
• Surface pressure and pH dependent structure and optical emission behaviors of protein (BSA) thin films

  2020cited by this paper
• The Role of Surface Properties on Protein Aggregation Behavior in Aqueous Solution of Different pH Values

  2020cited by this paper
• Interfacial stabilization of aqueous foam based on soy protein-rhamnolipids interacting mixture

  2020cited by this paper
• Evaluation of competitive binding interaction of neratinib and tamoxifen to serum albumin in multidrug therapy.

  2019cited by this paper
• Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates

  2019cited by this paper
• Molecular Interaction of Amino Acid-Based Gemini Surfactant with Human Serum Albumin: Tensiometric, Spectroscopic, and Molecular Docking Study

  2019cited by this paper
• Quantitative characterization of bovine serum albumin thin-films using terahertz spectroscopy and machine learning methods.

  2018cited by this paper
• Differences in protein content and foaming properties of cloudy beers based on wheat malt content

  2018cited by this paper
• Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

  2018cited by this paper
• Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams.

  2018cited by this paper
• Foaming characteristics of oat protein and modification by partial hydrolysis

  2018cited by this paper
• Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

  2018cited by this paper
• Globular plant protein aggregates for stabilization of food foams and emulsions

  2017cited by this paper
• External AC Electric Field-Induced Conformational Change in Bovine Serum Albumin

  2017cited by this paper
• Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface.

  2017cited by this paper
• Spectroscopic insight into the interaction of bovine serum albumin with imidazolium-based ionic liquids in aqueous solution.

  2017cited by this paper
• Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

  2017cited by this paper
• 0538 Foaming and baking properties of MPC and egg white protein mixtures

  2016cited by this paper
• High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties.

  2016cited by this paper
• Role of pH-induced structural change in protein aggregation in foam fractionation of bovine serum albumin

  2016cited by this paper
• Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

  2016cited by this paper
• A spectroscopic study on the interaction between p-nitrophenol and bovine serum albumin

  2014cited by this paper
• Structural changes of ultrasonicated bovine serum albumin revealed by hydrogen–deuterium exchange and mass spectrometry

  2014cited by this paper
• Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.

  2014cited by this paper
• Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside.

  2014cited by this paper
• Comparison of the interaction between three anthocyanins and human serum albumins by spectroscopy

  2014cited by this paper
• Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions.

  2013cited by this paper
• Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

  2012cited by this paper
• Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties.

  2012cited by this paper
• Protein-stabilized emulsions containing beta-carotene produced by premix membrane emulsification

  2011cited by this paper
• Dilational rheology of protein films adsorbed at fluid interfaces

  2010cited by this paper
• Emulsifying and Foaming Properties of Bovine Serum Albumin

  2010cited by this paper
• The importance of protein-protein interactions on the pH-induced conformational changes of bovine serum albumin: a small-angle X-ray scattering study.

  2010cited by this paper
• New views on foams from protein solutions

  2010cited by this paper
• Relationship between Matrix Foaming Potential, Beer Composition, and Foam Stability

  2010cited by this paper
• Interfacial rheology of protein–surfactant mixtures

  2010cited by this paper
• Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes.

  2009cited by this paper
• Isothermal titration calorimetric studies of the pH induced conformational changes of bovine serum albumin

  2009cited by this paper
• Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

  2009cited by this paper
• Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics.

  2008cited by this paper
• Effects of sucrose and sodium chloride on foaming properties of egg white proteins

  2007cited by this paper
• Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions

  2007cited by this paper
• Structural and functional changes in ultrasonicated bovine serum albumin solutions.

  2007cited by this paper
• Adsorption and rheological properties of biopolymers at the air‐water interface

  2006cited by this paper
• Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

  2006cited by this paper
• Interaction of flavonoids with bovine serum albumin: a fluorescence quenching study.

  2005cited by this paper
• Dilatational Rheology of BSA Conformers at the Air/Water Interface

  2003cited by this paper
• Langmuir-Blodgett films of biopolymers: a method to obtain protein multilayers.

  2003cited by this paper
• Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate

  2002cited by this paper
• Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates.

  2002cited by this paper
• UV-visible derivative spectroscopy under high pressure.

  2002cited by this paper
• Interfacial rheological properties of adsorbed protein layers and surfactants: a review.

  2001cited by this paper
• Interfacial Rheological and Tension Properties of Protein Films

  1997cited by this paper
• Alkali-modified soy protein with improved adhesive and hydrophobic properties

  1995cited by this paper
• Flexibility of food proteins as revealed by compressibility

  1991cited by this paper
• Serum albumin.

  1985cited by this paper
• Investigation of protein foams obtained by bubbling

  1979cited by this paper
• Proteins at interfaces.

  1978cited by this paper
• The application of the drop volume technique to measurements of the adsorption of proteins at interfaces

  1978cited by this paper

• Interfacial reorganization of egg yolk granules by ultrasound-assisted pH-shifting: concentration-dependent lecithin functionality from emulsion stabilizer to competitive displacer.

  2026cites this paper
• Protein Denaturation at the Air-Water Interface in the Context of Nanoparticle Soft Corona Studies.

  2025cites this paper
• X-ray reflectivity and fluorescence study of foulant monolayers for prediction of organic fouling and inorganic scaling during membrane filtration.

  2025cites this paper