Study on pH-Dependent interactions of linoleic acid with α-lactalbumin-Reference-Cited by-同舟云学术

Study on pH-Dependent interactions of linoleic acid with α-lactalbumin

Published:2021-02 Issue: Volume:111 Page:106217
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dopierała Katarzyna,Krajewska Martyna,Prochaska Krystyna

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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2. December 10. Not all AMLETs are made equal: Complexes of cow and camel α-lactalbumin with oleic acid show different structure and stability;Breydo,2018

3. The cytotoxicity of fatty acid/α-lactalbumin complexes depends on the amount and type of fatty acid;Brinkmann;European Journal of Lipid Science and Technology,2013

4. Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions;Cheng;Food Hydrocolloids,2020

5. Crystal structures of apo- and holo-bovine α-lactalbumin at 2.2-å resolution reveal an effect of calcium on inter-lobe interactions;Chrysina;Journal of Biological Chemistry,2000

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