Flavor retention and consumer receptivity of goat milk are strongly influenced by the
interaction between flavor constituents and proteins. Few previous works suggested the …

Casein is the most abundant protein in milk with good emulsifying properties and
bioavailability. However, the tight micellar structure of casein results in poor solubility. In the …

(1) Objectives: This study is the first one to investigate the molecular composition of the
dental biofilm during the exogenous and endogenous prophylaxis stages (use of …

We propose a new way of utilizing normal modes to study protein conformational transitions.
Instead of considering individual modes independently, we show that a weighted mixture of …

Infrared (IR) spectroscopy is a valuable tool to obtain information about protein secondary
structure. The far-infrared (FIR) spectrum is characterized by a complex combination of …

Amyloid-β peptide (Aβ) aggregates are known to be correlated with pathological
neurodegenerative diseases. The fibril formation process of such peptides in solution is …

Конденсированные среды и межфазные границы Page 1 398 ISSN 1606-867Х (Print)
ISSN 2687-0711 (Online) Конденсированные среды и межфазные границы https://journals.vsu.ru/kcmf …

В нашей работе изучены особенности молекулярного состава зубной биопленки у
пациентов в норме и при множественной кариозной патологии на различных этапах …

Casein is a common ingredient and can be used to improve the stability of dairy products.
However, the poor solubility and emulsification properties of casein limit its further …