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Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study

Food chemistry, 2021-03, Vol.339, p.128106-128106, Article 128106

2021

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Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron

Nature nanotechnology, 2017-07, Vol.12 (7), p.642-647

2017

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Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

Food chemistry, 2017-08, Vol.228, p.143-151

2017

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Comparative studies of interaction of β-lactoglobulin with three polyphenols

International journal of biological macromolecules, 2019-09, Vol.136, p.804-812

2019

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The Amphoteric Surfactant N,N‑Dimethyldodecylamine N‑Oxide Unfolds β‑Lactoglobulin above the Critical Micelle Concentration

Langmuir, 2022-04, Vol.38 (13), p.4090-4101

2022

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Chemistry and analysis of HNE and other prominent carbonyl-containing lipid oxidation compounds

Free radical biology & medicine, 2017-10, Vol.111, p.294-308

2017

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Biphase Stratification Approach to Three-Dimensional Dendritic Biodegradable Mesoporous Silica Nanospheres

Nano letters, 2014-02, Vol.14 (2), p.923-932

2014

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Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin

International journal of biological macromolecules, 2017-12, Vol.105 (Pt 1), p.965-972

2017

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

Food chemistry, 2020-05, Vol.312, p.126066-126066, Article 126066

2020

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Combining experimental techniques with molecular dynamics to investigate the impact of different enzymatic hydrolysis of β-lactoglobulin on the antigenicity reduction

Food chemistry, 2021-07, Vol.350, p.129139-129139, Article 129139

2021

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Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

Food chemistry, 2019-08, Vol.289, p.223-231

2019

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Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry

Food chemistry, 2018-06, Vol.252, p.99-107

2018

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Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin

Food chemistry, 2023-04, Vol.406, p.135095-135095, Article 135095

2023

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Modulating Whey Proteins Antigenicity with Lactobacillus delbrueckii subsp. bulgaricus DLPU F‑36 Metabolites: Insights from Spectroscopic and Molecular Docking Studies

Journal of agricultural and food chemistry, 2024-07, Vol.72 (27), p.15198-15212

2024

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Binding and Stabilization of a Semiquinone Radical by an Artificial Metalloenzyme Containing a Binuclear Copper (II) Cofactor

Chembiochem : a European journal of chemical biology, 2024-10, Vol.25 (19), p.e202400139-n/a

2024

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Biophysical study on complex formation between β-Lactoglobulin and vitamin B12

Food chemistry, 2020-05, Vol.312 (C), p.126064-126064, Article 126064

2020

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Real-Time Observation of Nonclassical Protein Crystallization Kinetics

Journal of the American Chemical Society, 2015-02, Vol.137 (4), p.1485-1491

2015

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Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

Food chemistry, 2013-02, Vol.136 (3-4), p.1263-1271

2013

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Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

Molecular nutrition & food research, 2018-09, Vol.62 (17), p.e1800341-n/a

2018

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Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes

Carbohydrate polymers, 2024-10, Vol.342, p.122383, Article 122383

2024

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Digestibility of Glyoxal-Glycated β‑Casein and β‑Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Journal of agricultural and food chemistry, 2017-07, Vol.65 (28), p.5778-5788

2017

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Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin

Food chemistry, 2017-03, Vol.219, p.290-296

2017

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Interactions of salivary mucins and saliva with food proteins: a review

Critical reviews in food science and nutrition, 2020-01, Vol.60 (1), p.64-83

2020

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Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model

Food chemistry, 2021-08, Vol.354, p.129516-129516, Article 129516

2021

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Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

Food chemistry, 2016-10, Vol.209, p.234-240

2016

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Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study

Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

Comparative studies of interaction of β-lactoglobulin with three polyphenols

The Amphoteric Surfactant N,N‑Dimethyldodecylamine N‑Oxide Unfolds β‑Lactoglobulin above the Critical Micelle Concentration

Chemistry and analysis of HNE and other prominent carbonyl-containing lipid oxidation compounds

Biphase Stratification Approach to Three-Dimensional Dendritic Biodegradable Mesoporous Silica Nanospheres

Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin

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

Combining experimental techniques with molecular dynamics to investigate the impact of different enzymatic hydrolysis of β-lactoglobulin on the antigenicity reduction

Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry

Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin

Modulating Whey Proteins Antigenicity with Lactobacillus delbrueckii subsp. bulgaricus DLPU F‑36 Metabolites: Insights from Spectroscopic and Molecular Docking Studies

Binding and Stabilization of a Semiquinone Radical by an Artificial Metalloenzyme Containing a Binuclear Copper (II) Cofactor

Biophysical study on complex formation between β-Lactoglobulin and vitamin B12

Real-Time Observation of Nonclassical Protein Crystallization Kinetics

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes

Digestibility of Glyoxal-Glycated β‑Casein and β‑Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin

Interactions of salivary mucins and saliva with food proteins: a review

Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model

Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

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