Related references
Note: Only part of the references are listed.Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate-Effects on Molecular Structure and Proteolytic Stability
Jenny Spoettel et al.
MOLECULES (2021)
Lipid emulsion enhances fish allergen parvalbumin's resistance to in vitro digestion and IgG/IgE binding capacity
Chen Luo et al.
FOOD CHEMISTRY (2020)
Microencapsulation of fish oil - determination of optimal wall material and encapsulation methodology
Natalia Lozinska et al.
JOURNAL OF FOOD ENGINEERING (2020)
Modification of protein structures by altering the whey protein profile and heat treatment affectsin vitrostatic digestion of model infant milk formulas
Amira Halabi et al.
FOOD & FUNCTION (2020)
Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring
Franziska Bottger et al.
FOOD HYDROCOLLOIDS (2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
Goat and buffalo milk fat globule membranes exhibit better effects at inducing apoptosis and reduction the viability of HT-29 cells
Xiaoxi Ji et al.
SCIENTIFIC REPORTS (2019)
Investigation of Natural Extracts and Sodium Bisulfite Impact on Thermal Signals and Physicochemical Compositions of Litopenaeus vannamei during Chilled Storage
Udayasoorian Lalithapriya et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2019)
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Simon M. Loveday
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Dynamic gastric digestion of a commercial whey protein concentrate
Beatriz Miralles et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy
Juliane Floury et al.
FOOD CHEMISTRY (2018)
Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2018)
Characterization of pepsin from rabbit gastric extract, its action on beta-casein and the effects of lipids on proteolysis
Laura Sams et al.
FOOD & FUNCTION (2018)
Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH
Mina Sobhaninia et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2017)
Nature's complex emulsion: The fat globules of milk
Harjinder Singh et al.
FOOD HYDROCOLLOIDS (2017)
Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces
Anwesha Sarkar et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2017)
Optimal database combinations for literature searches in systematic reviews: a prospective exploratory study
Wichor M. Bramer et al.
SYSTEMATIC REVIEWS (2017)
The harmonized INFOGEST in vitro digestion method: From knowledge to action
Lotti Egger et al.
FOOD RESEARCH INTERNATIONAL (2016)
DIETARY PROTEIN TO MAINTAIN MUSCLE MASS IN AGING: A CASE FOR PER-MEAL PROTEIN RECOMMENDATIONS
C. H. Murphy et al.
JOURNAL OF FRAILTY & AGING (2016)
A novel infant milk formula concept: Mimicking the human milk fat globule structure
Sophie Gallier et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2015)
In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan
Laure Rinaldi et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Comparison of the variable importance in projection (VIP) and of the selectivity ratio (SR) methods for variable selection and interpretation
Mireia Farres et al.
JOURNAL OF CHEMOMETRICS (2015)
Higher-Protein Diets Are Associated with Higher HDL Cholesterol and Lower BMI and Waist Circumference in US Adults
Stefan M. Pasiakos et al.
JOURNAL OF NUTRITION (2015)
Laser induced autofluorescence in the monitoring of β-mercaptoethanol mediated photo induced proton coupled electron transfer in proteins
S. Manjunath et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2015)
Rigidity, Secondary Structure, and the Universality of the Boson Peak in Proteins
Stefania Perticaroli et al.
BIOPHYSICAL JOURNAL (2014)
Composition of major proteins in cow milk differing in mean protein concentration during the first 155 days of lactation and the influence of season as well as short-term restricted feeding in early and mid-lactation
K. Gellrich et al.
CZECH JOURNAL OF ANIMAL SCIENCE (2014)
The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates
Kera Nyemb et al.
FOOD CHEMISTRY (2014)
Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species
Simon M. Loveday et al.
FOOD & FUNCTION (2014)
Improved RP-HPLC method for determination of bovine lactoferrin and its proteolytic degradation in simulated gastrointestinal fluids
Xudong Yao et al.
BIOMEDICAL CHROMATOGRAPHY (2013)
Protein folding at emulsion oil/water interfaces
Jia Li Zhai et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed
Marija Stojadinovic et al.
FOOD CHEMISTRY (2013)
In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin
Malleswara R. Peram et al.
JOURNAL OF DAIRY SCIENCE (2013)
Proline: The Distribution, Frequency, Positioning, and Common Functional Roles of Proline and Polyproline Sequences in the Human Proteome
Alexander A. Morgan et al.
PLOS ONE (2013)
Relationship between protein digestibility and allergenicity: Comparisons of pepsin and cathepsin
Emily S. Foster et al.
TOXICOLOGY (2013)
Physiochemical properties and prolonged release behaviours of chitosan-denatured β-lactoglobulin microcapsules for potential food applications
Pei Sia Lee et al.
FOOD CHEMISTRY (2012)
The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin
Adam Macierzanka et al.
FOOD CHEMISTRY (2012)
The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion
Min Chen et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids
Davide Tagliazucchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms
Marie-Laure Bax et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Protein unfolding at fluid interfaces and its effect on proteolysis in the stomach
Julia Maldonado-Valderrama et al.
SOFT MATTER (2012)
Green tea catechins of food, supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase
Ziyad Tantoush et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Finding Citations to Social Work Literature: The Relative Benefits of Using Web of Science, Scopus, or Google Scholar
Elaine M. Lasda Bergman
JOURNAL OF ACADEMIC LIBRARIANSHIP (2012)
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Taco Nicolai et al.
FOOD HYDROCOLLOIDS (2011)
Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk
A. Ye et al.
JOURNAL OF DAIRY SCIENCE (2011)
Effectiveness of mid-infrared spectroscopy for the prediction of detailed protein composition and contents of protein genetic variants of individual milk of Simmental cows
V. Bonfatti et al.
JOURNAL OF DAIRY SCIENCE (2011)
Whole-genome association study for milk protein composition in dairy cattle
G. C. B. Schopen et al.
JOURNAL OF DAIRY SCIENCE (2011)
Comparison of the digestion of caseins and whey proteins in equine, bovine, caprine and human milks by human gastrointestinal enzymes
Ragnhild Aaboe Inglingstad et al.
DAIRY SCIENCE & TECHNOLOGY (2010)
Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2010)
Comparative resistance of food proteins to adult and infant in vitro digestion models
Didier Dupont et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2010)
Molecular Mechanism for the Denaturation of Proteins by Urea
Jorge Almarza et al.
BIOCHEMISTRY (2009)
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2009)
Kafirin Microparticle Encapsulation of Catechin and Sorghum Condensed Tannins
Janet Taylor et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm
Joshua H. Wong et al.
JOURNAL OF CEREAL SCIENCE (2009)
Physiological phosphatidylcholine protects bovine β-lactoglobulin from simulated gastrointestinal proteolysis
Giuseppina Mandalari et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
Emulsification alters simulated gastrointestinal proteolysis of beta-casein and beta-lactoglobulin
Adam Macierzanka et al.
SOFT MATTER (2009)
Comparison of PubMed, Scopus, Web of Science, and Google Scholar: strengths and weaknesses
Matthew E. Falagas et al.
FASEB JOURNAL (2008)
Specificity of immobilized porcine pepsin in H/D exchange compatible conditions
Yoshitomo Hamuro et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2008)
Establishing objective detection limits for the pepsin digestion assay used in the assessment of genetically modified foods
A. O. Ofori-Anti et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2008)
Interactions of milk proteins during the manufacture of milk powders
Harjinder Singh
LAIT (2007)
Unfolding and refolding of β-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis
Josefina Belloque et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Inhibition of core histone acetylation by the cancer preventive peptide lunasin
Hyung Jin Jeong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Antioxidant nature of bovine milk β-lactoglobulin
H. C. Liu et al.
JOURNAL OF DAIRY SCIENCE (2007)
Casein micelle structure: Models and muddles
David S. Horne
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2006)
Encapsulation of essential oils in zein nanospherical particles
N Parris et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
β-lactoglobulin/polysaccharide interactions during in vitro gastric and pancreatic hydrolysis assessed in dialysis bags of different molecular weight cut-offs
J Mouécoucou et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2004)
Rheology and structure of milk protein gels
T van Vliet et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Phaseolin in vitro pepsin digestibility: Role of acids and phenolic compounds
M Venkatachalam et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Quantifying the accessible surface area of protein residues in their local environment
U Samanta et al.
PROTEIN ENGINEERING (2002)
Sequence analysis and resistance to pepsin hydrolysis as part of an assessment of the potential allergenicity of ice structuring protein type III HPLC 12
B Baderschneider et al.
FOOD AND CHEMICAL TOXICOLOGY (2002)
Molten globule structures in milk proteins: Implications for potential new structure-function relationships
HM Farrell et al.
JOURNAL OF DAIRY SCIENCE (2002)
Characterization of pH-induced transitions of β-lactoglobulin:: Ultrasonic, densimetric, and spectroscopic studies
N Taulier et al.
JOURNAL OF MOLECULAR BIOLOGY (2001)
Secondary structure of bovine αS2-casein:: Theoretical and experimental approaches
PD Hoagland et al.
JOURNAL OF DAIRY SCIENCE (2001)
Share Paper
