This work systematically researched the binding behavior mechanism and foaming
properties of bovine α-lactalbumin (α-La) and glycyrrhizic acid (GA) or ginsenosides (GR) in …

Abstract Characterization of binding interactions, gas-water interface properties and
bioactivities in α-lactalbumin (αLa) with tea saponin (Ts), gynostemma saponin (Gyp) and …

Environmental changes such as pH can affect the binding interaction of protein and ligand. α-
Lactalbumin (α-La) is viewed as a pervasive dietary protein and has the potential to act as a …

In this work, the interaction mechanism, structure and foaming properties between three
whey proteins (α-lactalbumin (ALa), β-lactoglobulin (BLg) and bovine serum albumin (BSA)) …

This study systematically investigated the binding mechanism between capsaicin (CAP) and
β-lactoglobulin (β-lg) through the method of multi-spectroscopic, thermodynamics, molecular …

In order to explore the effect of polyphenol structure on the foaming properties of protein, the
ovalbumin-polyphenol (OVA-polyphenol) complexes were developed by combining OVA …

Oleuropein (OLE) is the major phenolic compound of olive leaves, known for its numerous
health benefits. α-lactalbumin (ALA) is a milk protein constituting almost 20% of whey …

In this study, we investigated the effects of different caffeic acid (CA) concentrations on the
ovalbumin structure and foaming properties. When the concentration of CA was 0.18 mg/mL …

Bovine serum albumin (BSA) is a natural protein commonly used to prepare nanoparticle to
encapsulate food ingredients. The interaction between lutein dipalmitate and BSA was …

Interaction between α-lactalbumin (α-LA) and three similar chalconoids was compared using
a combination of multi-spectral analysis and molecular docking, and their influence on …