The effect of homogenization alone or in combination with high-temperature, short-time
(HTST) pasteurization or UHT processing on the whey fraction of milk was investigated …

It has been shown previously that reacting whey protein isolate (WPI) with sugar beet pectin
(SBP) through a Maillard type reaction in a dry-state led to noticeable improvement in the …

In this study, whey protein (WP) was used as a model protein to interact with ferrous sulfate
liposomes (FL). The interaction between FL and WP was researched using circular …

We investigate changes in the molecular structures of whey proteins (WPI) caused by heat-
induced interaction and reaction with varying concentrations of sugar beet pectin (SBP) in …

The relevance of partially ordered states of proteins (such as the molten globule state) in
cellular processes is beginning to be understood. Bovine α-lactalbumin (BLA) assumes the …

Peptide cysteine thiyl radicals were generated through UV-photolysis of disulfide precursors,
in order to follow intramolecular reactions of those radicals with neighboring amino acids …

The fluorescence characteristics of protein molecules are mainly due to their tryptophan
(Trp), tyrosine (Tyr) and phenylalanine (Phe) residues, among which tryptophan is the most …

Many soluble proteins are known to interact with membranes in partially disordered states,
and the mechanism and relevance of such interactions in cellular processes are beginning …

Sea buckthorn is a natural food ingredient rich in bioactive compounds such as carotenoids,
tocopherols, sterols, flavonoids, lipids, vitamins, tannins and minerals. Herein, fluorescence …

Continuous 295 nm excitation of whey protein bovine apo-α-lactalbumin (apo-bLA) results in
an increase of tryptophan fluorescence emission intensity, in a progressive red-shift of …