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Bovine β-Lactoglobulin Is Dimeric Under Imitative Physiological Conditions: Dissociation Equilibrium and Rate Constants over the pH Range of 2.5–7.5

Biophysical journal, 2012-07, Vol.103 (2), p.303-312

2012

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Substrate Dynamics in Enzyme Action: Rotations of Monosaccharide Subunits in the Binding Groove are Essential for Pectin Methylesterase Processivity

Biophysical journal, 2013-04, Vol.104 (8), p.1731-1739

2013

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Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations

Carbohydrate polymers, 2009-11, Vol.78 (4), p.847-853

2009

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Modeling multiple duplex DNA attachments in a force-extension experiment

Biophysical reports, 2022-03, Vol.2 (1), p.100045-100045, Article 100045

2022

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Complexes of β-lactoglobulin and high methyl-esterified pectin as a one-shot delivery system for reinforcing oil/water interfaces

Soft matter, 2021-09, Vol.17 (37), p.8517-8522

2021

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Structural Analysis of Polysaccharide Networks by Transmission Electron Microscopy: Comparison with Small-Angle X‑ray Scattering

Biomacromolecules, 2018-03, Vol.19 (3), p.989-995

2018

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Structural mechanism of complex assemblies: characterisation of beta-lactoglobulin and pectin interactions

Soft matter, 2015-01, Vol.11 (34), p.679-6799

2015

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Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers

Soft matter, 2019-08, Vol.15 (31), p.6383-6391

2019

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On the electrophoretic mobilities of partially charged oligosaccharides as a function of charge patterning and degree of polymerization

Electrophoresis, 2018-06, Vol.39 (12), p.1497-1503

2018

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Controlling gelation with sequence: Towards programmable peptide hydrogels

Acta biomaterialia, 2016-10, Vol.43, p.30-37

2016

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Effects of Pressure and pH on the Physical Stability of an I‐Motif DNA Structure

Chemphyschem, 2019-06, Vol.20 (12), p.1567-1571

2019

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Enzymatic Modification of a Model Homogalacturonan with the Thermally Tolerant Pectin Methylesterase from Citrus: 1. Nanostructural Characterization, Enzyme Mode of Action, and Effect of pH

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2717-2724

2011

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Effects of Pressure and pH on the Hydrolysis of Cytosine: Implications for Nucleotide Stability around Deep‐Sea Black Smokers

Chembiochem : a European journal of chemical biology, 2018-03, Vol.19 (6), p.540-544

2018

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Resolution of the structural isomers of partially methylesterified oligogalacturonides by polysaccharide analysis using carbohydrate gel electrophoresis

Glycobiology (Oxford), 2006, Vol.16 (1), p.29-35

2006

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Rheo-NMR Studies of an Enzymatic Reaction: Evidence of a Shear-Stable Macromolecular System

Biophysical journal, 2010-05, Vol.98 (9), p.1986-1994

2010

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Coupled solid phase extraction and microparticle-based stability and purity-indicating immunosensor for the determination of recombinant human myelin basic protein in transgenic milk

Talanta (Oxford), 2013-05, Vol.109, p.7-12

2013

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On the properties of residual dipolar coupling alignment tensors: Simulations illuminate how residual dipolar couplings depend on the relative orientations of the magnetic field, the director of the alignment phase and the bond vectors

Concepts in magnetic resonance. Part A, Bridging education and research, 2016-09, Vol.45A (5), p.n/a

2016

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Towards polysaccharide handles for single molecule experiments: Spectroscopic evidence for the selective covalent coupling of terminal sugar residues to desired substrates

Carbohydrate polymers, 2011-08, Vol.86 (1), p.105-111

2011

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Facilitating high-force single-polysaccharide stretching using covalent attachment of one end of the chain

Carbohydrate polymers, 2012-01, Vol.87 (1), p.806-815

2012

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Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

Food hydrocolloids, 2018-06, Vol.79, p.572-578

2018

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The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure

Food hydrocolloids, 2021-11, Vol.120, p.106834, Article 106834

2021

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Viscosity, Swelling and Starch Leaching During the Early Stages of Pasting of Normal and Waxy Rice Starch Suspensions Containing Different Milk Protein Ingredients

Die Stärke, 2007-08, Vol.59 (8), p.379-387

2007

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Changes in the properties of membrane tethers in response to HP1α depletion in MCF7 cells

Biochemical and biophysical research communications, 2022-01, Vol.587, p.126-130

2022

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Integrin-Free Tetraspanin CD151 Can Inhibit Tumor Cell Motility upon Clustering and Is a Clinical Indicator of Prostate Cancer Progression

Cancer research (Chicago, Ill.), 2014-01, Vol.74 (1), p.173-187

2014

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Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure

Biomacromolecules, 2016-02, Vol.17 (2), p.590-600

2016

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Bovine β-Lactoglobulin Is Dimeric Under Imitative Physiological Conditions: Dissociation Equilibrium and Rate Constants over the pH Range of 2.5–7.5

Substrate Dynamics in Enzyme Action: Rotations of Monosaccharide Subunits in the Binding Groove are Essential for Pectin Methylesterase Processivity

Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations

Modeling multiple duplex DNA attachments in a force-extension experiment

Complexes of β-lactoglobulin and high methyl-esterified pectin as a one-shot delivery system for reinforcing oil/water interfaces

Structural Analysis of Polysaccharide Networks by Transmission Electron Microscopy: Comparison with Small-Angle X‑ray Scattering

Structural mechanism of complex assemblies: characterisation of beta-lactoglobulin and pectin interactions

Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers

On the electrophoretic mobilities of partially charged oligosaccharides as a function of charge patterning and degree of polymerization

Controlling gelation with sequence: Towards programmable peptide hydrogels

Effects of Pressure and pH on the Physical Stability of an I‐Motif DNA Structure

Enzymatic Modification of a Model Homogalacturonan with the Thermally Tolerant Pectin Methylesterase from Citrus: 1. Nanostructural Characterization, Enzyme Mode of Action, and Effect of pH

Effects of Pressure and pH on the Hydrolysis of Cytosine: Implications for Nucleotide Stability around Deep‐Sea Black Smokers

Resolution of the structural isomers of partially methylesterified oligogalacturonides by polysaccharide analysis using carbohydrate gel electrophoresis

Rheo-NMR Studies of an Enzymatic Reaction: Evidence of a Shear-Stable Macromolecular System

Coupled solid phase extraction and microparticle-based stability and purity-indicating immunosensor for the determination of recombinant human myelin basic protein in transgenic milk

On the properties of residual dipolar coupling alignment tensors: Simulations illuminate how residual dipolar couplings depend on the relative orientations of the magnetic field, the director of the alignment phase and the bond vectors

Towards polysaccharide handles for single molecule experiments: Spectroscopic evidence for the selective covalent coupling of terminal sugar residues to desired substrates

Facilitating high-force single-polysaccharide stretching using covalent attachment of one end of the chain

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure

Viscosity, Swelling and Starch Leaching During the Early Stages of Pasting of Normal and Waxy Rice Starch Suspensions Containing Different Milk Protein Ingredients

Changes in the properties of membrane tethers in response to HP1α depletion in MCF7 cells

Integrin-Free Tetraspanin CD151 Can Inhibit Tumor Cell Motility upon Clustering and Is a Clinical Indicator of Prostate Cancer Progression

Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure

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