Modulation of Globular Protein Functionality by Weakly Interacting Cosolvents

No abstract is available for this paper.

• Publication year

  2002

• Venue

  Critical reviews in food science and nutrition

• Publication date

  2002-09-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1080/20024091054210PMID 12401000
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Mechanism of solvent-induced thermal stabilization of alpha-amylase from Bacillus amyloliquefaciens.

  2009cited by this paper
• Structural stability of lipase from wheat germ.

  2009cited by this paper
• Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions.

  2001influential reference
• Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions

  2001influential reference
• Effects of sugars on whey protein isolate gelation.

  2000cited by this paper
• Molecular basis of whey protein food functionalities.

  2000cited by this paper
• Determination of apparent binding constants for aroma compounds with beta-lactoglobulin by dynamic coupled column liquid chromatography.

  2000cited by this paper
• Vapor pressure osmometry studies of osmolyte-protein interactions: implications for the action of osmoprotectants in vivo and for the interpretation of "osmotic stress" experiments in vitro.

  2000cited by this paper
• Interactions between β -lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol

  2000cited by this paper
• Prediction of penicillin V acylase stability in water-organic co-solvent monophasic systems as a function of solvent composition.

  2000cited by this paper
• Evidence for Conformational Stabilization of β-Lactoglobulin When Dried with Trehalose

  2000cited by this paper
• The excluding effects of sucrose on a protein chemical degradation pathway: methionine oxidation in subtilisin.

  2000cited by this paper
• Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.

  2000cited by this paper
• Application of high hydrostatic pressure for increasing activity and stability of enzymes.

  2000cited by this paper
• Food Emulsions and Foams: Interfaces, Interactions and Stability

  2000cited by this paper
• Osmolyte-induced changes in protein conformational equilibria.

  2000cited by this paper
• Activation and Stabilization of Penicillin V Acylase from Streptomyces l avendulae in the Presence of Glycerol and Glycols

  2000cited by this paper
• Thermal gelation properties of spent hen mince and surimi.

  2000cited by this paper
• Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study

  2000cited by this paper
• Interactions between β-lactoglobulin and flavour compounds

  2000cited by this paper
• Effect of solution conditions on protein damage in foam

  2000cited by this paper
• Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling.

  2000cited by this paper
• Optimization of storage stability of lyophilized actin using combinations of disaccharides and dextran.

  2000cited by this paper
• Probing protein-sugar interactions.

  2000cited by this paper
• Influence of sucrose on cold gelation of heat-denatured whey protein isolate

  2000cited by this paper
• Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding.

  1999cited by this paper
• Highly concentrated branched oligosaccharides as cryoprotectant for surimi

  1999cited by this paper
• Binding of benzaldehyde by β-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions

  1999cited by this paper
• High pressure processing of foods: an overview

  1999cited by this paper
• Activity-stability considerations of trypsinogen during spray drying: effects of sucrose.

  1999cited by this paper
• Titration Microcalorimetry

  1999cited by this paper
• Transfer of aroma compounds in water-lipid systems: binding tendency of beta-lactoglobulin.

  1999cited by this paper
• The effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air–water interface

  1999cited by this paper
• Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology

  1999cited by this paper
• Moisture effects on protein-excipient interactions in spray-dried powders. Nature of destabilizing effects of sucrose.

  1999cited by this paper
• Effects of additives on the stability of Humicola lanuginosa lipase during freeze-drying and storage in the dried solid.

  1999cited by this paper
• Optimizing lipase activity, enantioselectivity, and stability with medium engineering and immobilization for beta-blocker synthesis.

  1999cited by this paper
• Cryostabilization mechanism of fish muscle proteins by maltodextrins

  1999cited by this paper
• Enhancement of the foaming properties of protein dried in the presence of trehalose.

  1999cited by this paper
• Carbohydrate binding specificity of pea lectin studied by NMR spectroscopy and molecular dynamics simulations

  1999cited by this paper
• Interfacial characteristics of food emulsifiers (proteins and lipids) at the air-water interface

  1999cited by this paper
• Characterization of high-pressure-treated egg albumen.

  1999cited by this paper
• Pressure‐induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols

  1999cited by this paper
• Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interface.

  1999cited by this paper
• Food emulsions: principles, practice, and techniques

  1999cited by this paper
• Interaction of penicillin V acylase with organic solvents:: Catalytic activity modulation on the hydrolysis of penicillin v

  1999cited by this paper
• Surface tension of protein and insoluble lipids at the air-aqueous phase interface

  1998cited by this paper
• Surface tension of bovine serum albumin and tween 20 at the air-aqueous interface

  1998cited by this paper
• Stabilization of Lactate Dehydrogenase Following Freeze-Thawing and Vacuum-Drying in the Presence of Trehalose and Borate

  1998cited by this paper
• Control of protein stability and reactions by weakly interacting cosolvents: the simplicity of the complicated.

  1998influential reference
• Surface dilational properties of protein and lipid films at the air-water interface

  1998cited by this paper
• Structure, stability and rheology of flocculated emulsions

  1998cited by this paper
• Stabilization of rat liver mitochondrial alanine aminotransferase with ethanol and trehalose.

  1998cited by this paper
• Immobilized β-lactoglobulin on a HPLC-column : a rapid way to determine protein-flavour interactions

  1998cited by this paper
• Influence of additives on high pressure stability of β-galactosidase from Kluyveromyces lactis and invertase from Saccharomyces cerevisiae

  1998cited by this paper
• Analysis of effects of salts and uncharged solutes on protein and nucleic acid equilibria and processes: a practical guide to recognizing and interpreting polyelectrolyte effects, Hofmeister effects, and osmotic effects of salts.

  1998cited by this paper
• Reduction of protein volume and compressibility by macromolecular cosolvents: dependence on the cosolvent molecular weight.

  1998cited by this paper
• Measuring hydration changes of proteins in solution: applications of osmotic stress and structure-based calculations.

  1998cited by this paper
• Statistical thermodynamic linkage between conformational and binding equilibria.

  1998cited by this paper
• Principles of physical biochemistry

  1998cited by this paper
• On the role of Transition-State Substrate Desolvation in Enzymatic Enantioselectivity in Aqueous-Organic Mixtures

  1998cited by this paper
• Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

  1998cited by this paper
• Measurement of Interactions between β-Lactoglobulin and Flavor Compounds (Esters, Acids, and Pyrazines) by Affinity and Exclusion Size Chromatography

  1998cited by this paper
• High‐pressure processing and preservation of food

  1998cited by this paper
• Effects of drying methods and additives on structure and function of actin: mechanisms of dehydration-induced damage and its inhibition.

  1998cited by this paper
• High pressure processing effects on fish proteins.

  1998cited by this paper
• Effect of Additives on Kinetic Thermal Stability of Polygalacturonase II from Aspergillus carbonarius: Mechanism of Stabilization by Sucrose

  1998cited by this paper
• Macroscopic and Structural Consequences of High-Pressure Treatment of Ovalbumin Solutions

  1998cited by this paper
• Preferential exclusion of sucrose from recombinant interleukin-1 receptor antagonist: role in restricted conformational mobility and compaction of native state.

  1997influential reference
• Solvent and Viscosity Effects on the Rate‐Limiting Product Release Step of Glucoamylase during Maltose Hydrolysis

  1997cited by this paper
• Thermodynamics of maltose binding protein unfolding

  1997cited by this paper
• Rheokinetic analysis of protein films at the air-aqueous subphase interface. 2. Bovine serum albumin adsorption from sucrose aqueous solutions

  1997cited by this paper
• Polarity Index: The Guiding Solvent Parameter for Enzyme Stability in Aqueous‐Organic Cosolvent Mixtures

  1997cited by this paper
• Temperature dependence of the preferential interactions of ribonuclease a in aqueous co‐solvent systems: Thermodynamic analysis

  1997cited by this paper
• Oxygen-17 Nuclear Magnetic Resonance Studies of Bovine and Caprine Casein Hydration and Activity in Deuterated Sugar Solutions

  1997cited by this paper
• Molecular thermodynamics of heat‐induced protein unfolding in aqueous media

  1997cited by this paper
• Theory of protein folding: the energy landscape perspective.

  1997cited by this paper
• Thermodynamic analysis of the stabilisation of pig heart mitochondrial malate dehydrogenase and maize leaf phosphoenolpyruvate carboxylase by different salts, amino acids and polyols.

  1997cited by this paper
• Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants

  1997cited by this paper
• Intermolecular interactions of lysozyme and small alcohols: a calorimetric investigation

  1997cited by this paper
• Influence of sucrose on the thermodynamic properties of the 11S globulin of Vicia faba-dextran-aqueous solvent system

  1997cited by this paper
• Properties of emulsions stabilized with milk proteins: overview of some recent developments

  1997cited by this paper
• Molecular Diffusion and Drainage of Thin Liquid Films Stabilized by Bovine Serum Albumin−Tween 20 Mixtures in Aqueous Solutions of Ethanol and Sucrose

  1997cited by this paper
• Physicochemical Properties of Whey Protein‐Stabilized Emulsions as affected by Heating and Ionic Strength

  1997cited by this paper
• Effect of neutral carbohydrate structure in the set glucose/sucrose/maltodextrin/dextran on protein surface activity at the air/water interface

  1997cited by this paper
• Comparison of Macromolecular and Molecular Effects of Cosolvents on the Catalytic Behaviour of Soybean Lipoxygenase-1

  1997cited by this paper
• The thermodynamic mechanism of protein stabilization by trehalose.

  1997cited by this paper
• Mechanism of the stabilization of ribonuclease a by sorbitol: Preferential hydration is greater for the denatured than for the native protein

  1997cited by this paper
• Capillary isoelectric focusing : the problem of protein solubility

  1997cited by this paper
• Studies on the Gelation of Soy Protein during the Cold Storage Part VII. Effects of Saccharides, Ethylene Glycol and Lipids on Gelation of the Heated Soy Protein Isolate during Cold Storage.

  1997cited by this paper
• INFLUENCE OF TEMPERATURE AND ADDITIVES ON THE ADSORPTION KINETICS OF FOOD EMULSIFIERS

  1997cited by this paper
• `Intermolecular interactions' in aqueous solutions of three components including lysozyme

  1997cited by this paper
• Interaction of Sucrose and Zinc for Cryoprotection of Surimi

  1996cited by this paper
• Kinetics of the Calcium-Induced Instability of Oil-in-Water Emulsions: Studies Under Quiescent and Shearing Conditions

  1996cited by this paper
• Flavour release in the mouth

  1996cited by this paper
• Mechanism for Stabilization of Fish Actomyosin by Sodium Lactate

  1996cited by this paper
• Effect of Surface Tension on the Stability of Heat-Stressed Proteins: A Molecular Thermodynamic Interpretation

  1996cited by this paper
• Preferential interaction of denaturants with rice bran lipase.

  1996cited by this paper
• The effect of cryoprotectants during freezing or freeze drying upon properties of washed mechanically recovered broiler meat

  1996cited by this paper
• Interactions Involved in the Gelation of Bovine Serum Albumin

  1996cited by this paper

• Exploring the potential of soybean oil body-filled yeast-soy protein emulsion gels enriched with Lotus seed resistant starch as vegan whole egg analogs

  2026cites this paper
• A Self-Cross-Linked Dual-Enzyme Assembly for Safe and Efficient Hyperuricemia Therapy.

  2026cites this paper
• Impact of Egyptian and Saudi Ziziphus spina-christi L. (Sidr) pulp incorporation on the nutritional, functional, and sensory properties of protein bars

  2025cites this paper
• Biophysical insights into osmolytes-driven enhancements in urate oxidase activity and stability.

  2025cites this paper
• Improvement of blue color and structural stability of phycocyanin by forming soluble complexes with algae oligosaccharides

  2025cites this paper
• Deep‐GB: A novel deep learning model for globular protein prediction using CNN‐BiLSTM architecture and enhanced PSSM with trisection strategy

  2024cites this paper
• The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives.

  2024cites this paper
• On the modification of plant proteins: Traditional methods and the Hofmeister effect.

  2024cites this paper
• Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels

  2024cites this paper
• Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives

  2024cites this paper
• pyMBE: The Python-based molecule builder for ESPResSo.

  2024cites this paper
• Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

  2024cites this paper
• Stability of ovalbumin in a blended solvent environment at different pHs: Physicochemical and Laplace transform studies

  2023cites this paper
• Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: Implications for testing methods.

  2023cites this paper
• Uncovering the role of sorbitol in Renilla luciferase kinetics: Insights from spectroscopic and molecular dynamics studies

  2023cites this paper
• Molecular details of ovalbumin solvation by an aqueous solution of xylitol in different pH environment:Ultrasonic and molecular simulation studies

  2023cites this paper
• Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels

  2022cites this paper
• Protein conformational changes at the oil/water-interface induced by premix membrane emulsification.

  2022cites this paper
• Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

  2022cites this paper
• The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

  2022cites this paper
• Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing.

  2022cites this paper
• Comparison of experimental setups for the production of milk concentrates and subsequent characterization

  2021cites this paper
• Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

  2021cites this paper
• Eugenol Nanoparticle Encapsulated Chitosan Enhances Cell Cycle Arrest in HeLa Human Cervical Cancer Cells

  2021cites this paper
• High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage

  2021cites this paper
• An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces

  2021cites this paper
• Influence of salts on the surface behavior of α-chymotrypsinogen A in aqueous solutions at 298.15 K

  2021cites this paper
• Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars

  2020cites this paper
• Interaction between milk proteins and micronutrients

  2020cites this paper
• International Journal of Agriculture and Biological Sciences- ISSN (2522-6584) Nov & Dec 2019

  2020cites this paper
• Kramers’ Theory and the Dependence of Enzyme Dynamics on Trehalose-Mediated Viscosity

  2020cites this paper
• Quantitative and qualitative effects of proteins and natural sugars on hardening and color of high-protein nutrition bars during storage

  2020cites this paper
• Improving the stability of uricase from Aspergillus flavus by osmolytes: Use of response surface methodology for optimization of the enzyme stability

  2020cites this paper
• Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems

  2020cites this paper
• Surface behavior of α-chymotrypsinogen A in aqueous solutions at 298.15 K

  2019cites this paper
• Preferential Interaction of Chymotrypsinogen in Aqueous Solutions of Polyols at 298.15 K

  2019cites this paper
• The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates

  2019cites this paper
• Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification.

  2019cites this paper
• Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review.

  2018cites this paper
• Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation

  2018cites this paper
• Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates

  2018cites this paper
• The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach

  2018cites this paper
• Development of mass spectrometry techniques for real-time reaction monitoring

  2017cites this paper
• Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten

  2017cites this paper
• Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model.

  2017cites this paper
• Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate

  2017cites this paper
• Hydration-Mediated Effects of Saccharide Stereochemistry on Protein Heat Stability

  2017cites this paper
• Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

  2017cites this paper
• Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels

  2017cites this paper
• Enhancing the thermostability of α-L-rhamnosidase from Aspergillus terreus and the enzymatic conversion of rutin to isoquercitrin by adding sorbitol

  2017cites this paper
• Water‐Based Photo‐ and Electron‐Beam Lithography Using Egg White as a Resist

  2017cites this paper
• Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose

  2017cites this paper
• Effect of sorbitol and glycerol on the stability of trypsin and difference between their stabilization effects in the various solvents

  2016cites this paper
• Circular Dichroism Spectroscopy for Structural Characterization of Proteins

  2016cites this paper
• Counterion and microcrystalline cellulose effects on the structural properties of starch at low moisture contents

  2016cites this paper
• Impact of an enzymatic hydrolysis on the functional properties of globular proteins

  2016cites this paper
• Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

  2016cites this paper
• Physico-chemical properties of polypropylene glycols

  2015cites this paper
• Sugar stereochemistry effects on water structure and on protein stability: The templating concept

  2015cites this paper
• Mechanistic insights into solubilization of rice protein isolates by freeze-milling combined with alkali pretreatment.

  2015cites this paper
• Buffers more than buffering agent: introducing a new class of stabilizers for the protein BSA.

  2015cites this paper
• Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties

  2015cites this paper
• Interaction of aroma compounds with food matrices

  2015cites this paper
• Interfacial Properties and Their Characterization

  2015cites this paper
• Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods.

  2014cites this paper
• Properties of whey protein-maltodextrin conjugates as impacted by powder acidity during the Maillard reaction.

  2014cites this paper
• Modulating β-lactoglobulin nanofibril self-assembly at pH 2 using glycerol and sorbitol.

  2014cites this paper
• Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions

  2014cites this paper
• Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts

  2014influential citation
• Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose

  2014cites this paper
• Structural aspects of β-lactoglobulin during self-assembly into amyloid-like fibrils : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Riddet Institute, Massey University, Palmerston North, New Zealand

  2014influential citation
• Thermomechanical effects of co-solute on the structure formation of bovine serum albumin.

  2014cites this paper
• Chapter 14 – Interactions between Milk Proteins and Micronutrients

  2014cites this paper
• Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties

  2013cites this paper
• Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii.

  2013cites this paper
• Preferential interaction of β-globulin from sesame seeds (Sesamum indicum L.) with cosolvents is accompanied by the protein structural reorganization.

  2013cites this paper
• Impact of cosolvent (glucose) on the stabilization of ovalbumin

  2013cites this paper
• Polarizable empirical force field for acyclic polyalcohols based on the classical Drude oscillator.

  2013cites this paper
• Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute.

  2013cites this paper
• Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase

  2013cites this paper
• Molecular understanding of whey protein-based matrices for the preservation of saccharomyces boulardii cells in spray dried microcapsules

  2013influential citation
• Sugar matrices in stabilization of bioactives by dehydration

  2013cites this paper
• Effect of non aqueous solvent on structural stability of α-amylase: A cost-effective prospective for protein stabilization

  2013cites this paper
• Whey Proteins Cross-linked by Transglutaminase or Glycated with Maltodextrin: Physicochemical Bases of the Improved Heat Stability

  2013influential citation
• Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.

  2013cites this paper
• Double interface formulation for improved α-tocopherol stabilisation in dehydration of emulsions.

  2013cites this paper
• Use of whey protein soluble aggregates for thermal stability-a hypothesis paper.

  2013cites this paper
• Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein

  2013cites this paper
• Characterization of an acidophilic and thermostable α‐amylase from Alicyclobacillus sendaiensis NUST

  2012cites this paper
• Temperature-dependent complexation between sodium caseinate and gum arabic

  2012cites this paper
• Thermal and high pressure effects on the structural properties of condensed dairy based systems

  2012cites this paper
• Hydration‐mediated effects of saccharide stereochemistry on poly(N‐isopropylacrylamide) gel swelling

  2011cites this paper
• Food protein functionality: A comprehensive approach

  2011cites this paper
• Solid–Liquid Transitions and Stability of HPKO-in-Water Systems Emulsified by Dairy Proteins

  2011cites this paper
• Modulation of the thermodynamic stability of proteins by polyols: significance of polyol hydrophobicity and impact on the chemical potential of water.

  2011cites this paper
• Isomeric sugar effects on thermal phase transition of aqueous PNIPA solutions, probed by ATR-FTIR spectroscopy; insights to protein protection by sugars

  2011cites this paper
• Stabilization of α-Amylase, the Key Enzyme in Carbohydrates Properties Alterations, at Low pH

  2011cites this paper
• Multiscale Characterization of Casein Micelles Under NaCl Range Conditions

  2011cites this paper
• Enthalpy of dilution and volumetric properties of N-glycylglycine in aqueous xylitol solutions at T = 298.15 K

  2011cites this paper
• Changes in beta-lactoglobulin conformation at the oil/water interface of emulsions studied by synchrotron radiation circular dichroism spectroscopy.

  2010cites this paper