Physical treatment synergized with natural surfactant for improving gas-water interfacial behavior and foam characteristics of α-lactalbumin.

[1]  Huan Wang,et al.  Impact of pH on the interaction between soy whey protein and gum Arabic at oil–water interface: Structural, emulsifying, and rheological properties , 2023, Food Hydrocolloids.

[2]  Honglian Yu,et al.  Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing. , 2023, Food chemistry.

[3]  Juncai Hou,et al.  Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins , 2023, Food Hydrocolloids.

[4]  Zhanmei Jiang,et al.  Structure and rheological properties of extruded whey protein isolate: Impact of inulin. , 2022, International journal of biological macromolecules.

[5]  Juncai Hou,et al.  Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. , 2022, Food research international.

[6]  Zhanmei Jiang,et al.  Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols. , 2022, Food chemistry.

[7]  Xuan Wei,et al.  Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol , 2022, Food Bioscience.

[8]  Yuxuan Huang,et al.  Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties , 2022, Food Hydrocolloids.

[9]  Donghong Liu,et al.  The hydrophobic interaction for ellagic acid binding to soybean protein isolate: Multi-spectroscopy and molecular docking analysis , 2022, LWT.

[10]  Juncai Hou,et al.  Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning. , 2022, Food chemistry.

[11]  Haiying Yu,et al.  Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification , 2022, Food Hydrocolloids.

[12]  Yuanyuan Deng,et al.  High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates. , 2022, Food chemistry.

[13]  Yuanfa Liu,et al.  Relationship between protein native conformation and ultrasound efficiency: for improving the physicochemical stability of water–in–oil emulsions , 2022, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

[14]  G. Guo,et al.  Analytical methods for obtaining binding parameters of drug-protein interactions: A review. , 2022, Analytica chimica acta.

[15]  Yangyang Jia,et al.  Emulsification mechanism of persimmon pectin with promising emulsification capability and stability , 2022, Food Hydrocolloids.

[16]  Yue Ma,et al.  pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk. , 2022, Journal of agricultural and food chemistry.

[17]  Amin Mousavi Khaneghah,et al.  Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review , 2022, Ultrasonics sonochemistry.

[18]  Jian Ming,et al.  Dynamic high pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin , 2022, Journal of Food Processing and Preservation.

[19]  M. Kraume,et al.  Experimental techniques to study protein-surfactant interactions: New insights into competitive adsorptions via drop subphase and interface exchange. , 2022, Advances in colloid and interface science.

[20]  Francisco J. Rodríguez-Vidal,et al.  Comprehensive characterization of industrial wastewaters using EEM fluorescence, FT-IR and 1H NMR techniques. , 2022, The Science of the total environment.

[21]  A. Maršavelski,et al.  Importance of protein intrinsic conformational dynamics and transient nature of non-covalent interactions in ligand binding affinity. , 2021, International journal of biological macromolecules.

[22]  Zhanmei Jiang,et al.  Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches , 2021, Food Hydrocolloids.

[23]  M. D. Polêto,et al.  Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability - Insights from computational molecular dynamics. , 2021, Food chemistry.

[24]  Mohammad Hossein Fatemi,et al.  Exploring the interactions of acenaphthene with bovine serum albumin: Spectroscopic methods, molecular modeling and chemometric approaches. , 2021, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[25]  Haiying Yu,et al.  Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin , 2021, Food Hydrocolloids.

[26]  L. Braun,et al.  Stability of aqueous foam films and foams containing polymers: Discrepancies between different length scales , 2020 .

[27]  E. Sudhölter,et al.  Reducing anionic surfactant adsorption using polyacrylate as sacrificial agent investigated by QCM-D. , 2020, Journal of colloid and interface science.

[28]  Mengyuan Wang,et al.  Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein , 2020, LWT.

[29]  Yalong Guo,et al.  Interfacial and emulsion characterisation of chemically modified polysaccharides through a multiscale approach. , 2020, Journal of colloid and interface science.

[30]  A. Qayum,et al.  Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate , 2020 .

[31]  M. Habibi,et al.  Interfacial rheology and relaxation behavior of adsorption layers of the triterpenoid saponin Escin. , 2019, Journal of colloid and interface science.

[32]  A. Kinghorn,et al.  Highly sweet compounds of plant origin: From ethnobotanical observations to wide utilization. , 2019, Journal of ethnopharmacology.

[33]  M. Ashokkumar,et al.  Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review , 2019, Innovative Food Science & Emerging Technologies.

[34]  J. S. dos Reis Coimbra,et al.  Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties. , 2019, Food research international.

[35]  Xin-An Zeng,et al.  Non‐thermal technologies and its current and future application in the food industry: a review , 2018, International Journal of Food Science & Technology.

[36]  Bin Li,et al.  Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. , 2018, Food research international.

[37]  J. Álvarez-Ramírez,et al.  High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes. , 2018, Ultrasonics sonochemistry.

[38]  J. Fernstrom,et al.  Applications for α-lactalbumin in human nutrition , 2018, Nutrition reviews.

[39]  S. Drusch,et al.  Saponins - Self-assembly and behavior at aqueous interfaces. , 2017, Advances in colloid and interface science.

[40]  Hongbo Zeng,et al.  Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams , 2016 .

[41]  S. M. Hosseini,et al.  Recent approaches in physical modification of protein functionality. , 2016, Food chemistry.

[42]  Mei Ching Tan,et al.  Effect of high power ultrasonic treatment on whey protein foaming quality , 2016 .

[43]  Gonçalo J L Bernardes,et al.  Advances in chemical protein modification. , 2015, Chemical reviews.

[44]  A. Jambrak,et al.  Ultrasonic effect on physicochemical and functional properties of α -lactalbumin , 2010 .

[45]  S. P. Moulik,et al.  Physicochemical and conformational studies on BSA-surfactant interaction in aqueous medium. , 2009, Langmuir : the ACS journal of surfaces and colloids.

[46]  G. Barbosa‐Cánovas,et al.  Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties , 2008 .

[47]  B. Murray.  Stabilization of bubbles and foams , 2007 .

[48]  E. Foegeding,et al.  Factors determining the physical properties of protein foams , 2006 .

[49]  T. Vliet,et al.  Interfacial rheological properties of adsorbed protein layers and surfactants: a review. , 2001, Advances in colloid and interface science.

[50]  L. Berliner,et al.  α‐Lactalbumin: structure and function , 2000 .

[51]  J. Pelton,et al.  Spectroscopic methods for analysis of protein secondary structure. , 2000, Analytical biochemistry.

[52]  A. Kilara,et al.  Enhancing the functionality of food proteins by enzymatic modification , 1996 .

[53]  Mei Ching Tan,et al.  Gel Strength and Stability Characterization of Ultrasound Treated Whey Protein Foams , 2014 .

[54]  B. Brooker,et al.  The Role of Proteins in the Stabilization/Destabilization of Dairy Foams , 2005 .

[55]  M. Eftink.  Intrinsic Fluorescence of Proteins , 2002 .