β-Lactoglobulin (β-LG) is the major whey protein of ruminant species and is also present in
the milks of many, but not all, other species. Its amino-acid sequence and 3-dimensional …

Bovine milk is subjected to various processing steps to warrant constant quality and
consumer safety. One of these steps is pasteurization, which involves the exposure of liquid …

This report of the American Dairy Science Association Committee on the Nomenclature,
Classification, and Methodology of Milk Proteins reviews changes in the nomenclature of …

The first adverse reactions to cow's milk were already described 2000 years ago. However, it
was only 50 years ago that several groups started with the analysis of cow's milk allergens …

Protein–protein complexes that dissociate and associate readily, often depending on the
physiological condition or environment, play an important role in many biological processes …

Hydrodynamic properties are useful parameters for estimating the size and shape of
proteins and nucleic acids in solution. The calculation of such properties from structural …

The formation of fibrillar aggregates by β‐lactoglobulin in the presence of urea has been
monitored by using thioflavin T fluorescence and transmission electron microscopy (TEM) …

Depending on solution conditions, β-lactoglobulin can exist in one of its six pH-dependent
structural states. We have characterized the acid and basic-induced conformational …

The oligomerization of β-lactoglobulin (βLg) has been studied extensively, but with
somewhat contradictory results. Using analytical ultracentrifugation in both sedimentation …

Polyphenols has attained pronounced attention due to their beneficial values of health and
found to prevent several chronic diseases. Here, we elucidated binding mechanism …