Small milk protein α-lactalbumin (α-LA), a component of lactose synthase, is a simple model
Ca2+ binding protein, which does not belong to the EF-hand proteins, and a classical …

The pressure–temperature phase diagram of various biomolecules is reviewed. Special
attention is focused on the elliptic phase diagram of proteins. The phenomenological …

The interactions of chlorogenic acid and ferulic acid with human serum albumin (HSA) have
been investigated by fluorescence and Fourier transformed infrared (FT-IR) spectrometry …

The aggregation and structural properties of soy protein isolate (SPI), induced by high
pressure (HP) treatment at 200–600MPa were investigated by size-exclusion …

An overview of the application of Fourier transform infrared spectroscopy for the analysis of
the structure of proteins and protein–ligand recognition is given. The principle of the …

High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk
proteins depending on factors such as the temperature, pH, concentration, decompression …

Pressure perturbation calorimetry (PPC), differential scanning calorimetry (DSC), and time-
resolved Fourier transform infrared spectroscopy (FTIR) have been employed to investigate …

The chemical and physical stabilities of the more common proteins of bovine and, where
available, ovine, caprine, and equine whey (β-lactoglobulin, α-lactalbumin, serum albumin …

Abstract The covalent complexation between (−)-epigallocatechin gallate (EGCG) and α-
lactalbumin (α-La), and the effect of EGCG on the antioxidative activity and emulsifying …

The fluorescence quenching measurements and docking studies were used for investigating
the binding of kaempferol and genistein as functional food ingredients to bovine α …