Lloyd Condict

发表

Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods

S. Kasapis, V. Paramita, Lloyd Condict, 2019, Current Opinion in Food Science.

Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics

S. Kasapis, A. Hung, Kourosh Abdollahi, 2022, Food Hydrocolloids.

Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid

S. Kasapis, A. Hung, Kourosh Abdollahi, 2020 .

Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopy.

S. Kasapis, M. Dokouhaki, Pranita Mhaske, 2019, Food research international.

Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking

S. Kasapis, C. Brennan, Samantha J. Richardson, 2023, Food Hydrocolloids.

Phase volume quantification of agarose-ghee gels using 3D confocal laser scanning microscopy and blending law analysis: A comparison

A. Farahnaky, S. Kasapis, M. Dokouhaki, 2020 .

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

S. Kasapis, A. Hung, J. Ashton, 2019, Food Hydrocolloids.

Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - Part A: Acidic pH.

S. Kasapis, A. Hung, Kourosh Abdollahi, 2021, Food chemistry.

Critical issues encountered in the analysis of protein-phenolic binding interactions via fluorescence spectroscopy

S. Kasapis, Lloyd Condict, 2022, Food Hydrocolloids.

MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid - β-Casein complex following UHT-like treatment.

S. Kasapis, A. Hung, J. Ashton, 2022, Food chemistry.

Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - part B: Neutral pH.

S. Kasapis, A. Hung, Kourosh Abdollahi, 2021, Food chemistry.

Molecular interactions between soybean glycinin (11S) and genistein using spectroscopic and in silico analyses

S. Kasapis, J. Ashton, Lloyd Condict, 2023, Food Hydrocolloids.

High-temperature binding parameters and molecular dynamics of 4-hydroxybenzoic acid and β-casein complexes, determined via the method of continuous variation and fluorescence spectroscopy

S. Kasapis, A. Hung, J. Ashton, 2021 .

Molecular characterization of interactions between lectin - A protein from common edible mushroom (Agaricus bisporus) - And dietary carbohydrates

Lloyd Condict, Mengya He, Samantha J. Richardson, 2023, Food Hydrocolloids.