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Logistic modeling to predict the minimum inhibitory concentration (MIC) of olive leaf extract (OLE) against Listeria monocytogenes

PloS one, 2022-01, Vol.17 (1), p.e0263359-e0263359

2022

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Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder

Journal of dairy science, 2023-07, Vol.106 (7), p.4502-4515

2023

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Anti-listerial activity of thermophilin 110 and pediocin in fermented milk and whey

Food control, 2021-07, Vol.125, p.107941, Article 107941

2021

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Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity

Journal of dairy science, 2016-03, Vol.99 (3), p.2372-2383

2016

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Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Journal of dairy science, 2015-05, Vol.98 (5), p.2884-2897

2015

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Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions

Food chemistry, 2020-11, Vol.330, p.127280-127280, Article 127280

2020

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Heavy metal and phenol adsorptive properties of biochars from pyrolyzed switchgrass and woody biomass in correlation with surface properties

Journal of environmental management, 2013-03, Vol.118, p.196-204

2013

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Natural flagella-templated Au nanowires as a novel adjuvant against Listeria monocytogenes

Nanoscale, 2020-03, Vol.12 (9), p.5627-5635

2020

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Characterization of an exopolysaccharide (EPS-3A) produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt

International journal of biological macromolecules, 2021-12, Vol.192, p.1331-1343

2021

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Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes

Journal of dispersion science and technology, 2021-11, Vol.42 (14), p.2063-2074

2021

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Structural and Thermal Stability of β‑Lactoglobulin as a Result of Interacting with Sugar Beet Pectin

Journal of agricultural and food chemistry, 2014-07, Vol.62 (30), p.7567-7576

2014

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Physical Properties, Molecular Structures, and Protein Quality of Texturized Whey Protein Isolate: Effect of Extrusion Temperature

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.4668-4675

2011

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Characterization of the global structure of low methoxyl pectin in solution

Food hydrocolloids, 2015-04, Vol.46, p.153-159

2015

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Assessment of Antioxidant and Antimicrobial Properties of Lignin from Corn Stover Residue Pretreated with Low-Moisture Anhydrous Ammonia and Enzymatic Hydrolysis Process

Applied biochemistry and biotechnology, 2018, Vol.184 (1), p.350-365

2018

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Effects of dietary antioxidant supplementation of feed, milk processing and storage on the lutein content and sensory quality of bovine milk

International journal of dairy technology, 2018-11, Vol.71 (4), p.849-856

2018

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Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products

Journal of agricultural and food chemistry, 2012-05, Vol.60 (17), p.4327-4335

2012

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Structural determinants of the rate of protein folding

Journal of theoretical biology, 2003-08, Vol.223 (3), p.299-307

2003

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The Reorganization Energy of Cytochrome c Revisited

The journal of physical chemistry. B, 1997-01, Vol.101 (5), p.825-836

1997

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Physico-chemical characterization of protein-associated polysaccharides extracted from sugar beet pulp

Carbohydrate polymers, 2013-02, Vol.92 (2), p.2257-2266

2013

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Investigation of molecular interactions between β-lactoglobulin and sugar beet pectin by multi-detection HPSEC

Carbohydrate polymers, 2014-07, Vol.107, p.198-208

2014

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Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

Food hydrocolloids, 2017-08, Vol.69, p.86-96

2017

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Extrusion texturized dairy proteins: processing and application

Advances in food and nutrition research, 2011, Vol.62, p.173

2011

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The burst phase in ribonuclease A folding and solvent dependence of the unfolded state

Nature structural biology, 1998-10, Vol.5 (10), p.882-884

1998

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Studies of casein micelle structure : the past and the present

Lait, 2007-07, Vol.87 (4-5), p.363-383

QI, Phoebe X

2007

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Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

Food hydrocolloids, 2017-06, Vol.67, p.1-13

2017

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Logistic modeling to predict the minimum inhibitory concentration (MIC) of olive leaf extract (OLE) against Listeria monocytogenes

Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder

Anti-listerial activity of thermophilin 110 and pediocin in fermented milk and whey

Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity

Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions

Heavy metal and phenol adsorptive properties of biochars from pyrolyzed switchgrass and woody biomass in correlation with surface properties

Natural flagella-templated Au nanowires as a novel adjuvant against Listeria monocytogenes

Characterization of an exopolysaccharide (EPS-3A) produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt

Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes

Structural and Thermal Stability of β‑Lactoglobulin as a Result of Interacting with Sugar Beet Pectin

Physical Properties, Molecular Structures, and Protein Quality of Texturized Whey Protein Isolate: Effect of Extrusion Temperature

Characterization of the global structure of low methoxyl pectin in solution

Assessment of Antioxidant and Antimicrobial Properties of Lignin from Corn Stover Residue Pretreated with Low-Moisture Anhydrous Ammonia and Enzymatic Hydrolysis Process

Effects of dietary antioxidant supplementation of feed, milk processing and storage on the lutein content and sensory quality of bovine milk

Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products

Structural determinants of the rate of protein folding

The Reorganization Energy of Cytochrome c Revisited

Physico-chemical characterization of protein-associated polysaccharides extracted from sugar beet pulp

Investigation of molecular interactions between β-lactoglobulin and sugar beet pectin by multi-detection HPSEC

Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

Extrusion texturized dairy proteins: processing and application

The burst phase in ribonuclease A folding and solvent dependence of the unfolded state

Studies of casein micelle structure : the past and the present

Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

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