A study of alcohol and temperature effects on aggregation of β-lactoglobulin by viscosity and small-angle X-ray scattering measurements-Reference-Cited by-同舟云学术

A study of alcohol and temperature effects on aggregation of β-lactoglobulin by viscosity and small-angle X-ray scattering measurements

Published:2014-01 Issue: Volume:189 Page:1-8
ISSN:0167-7322
Container-title:Journal of Molecular Liquids
language:en
Short-container-title:Journal of Molecular Liquids

Author:

Yoshida Koji,Fukushima Yurika,Yamaguchi Toshio

Funder

Matching Fund Subsidy for Private Universities of The Ministry of Education, Culture, Sports, Science and Technology (MEXT)

JSPS and MEXT KAKENHI

Publisher

Elsevier BV

Subject

Materials Chemistry,Physical and Theoretical Chemistry,Spectroscopy,Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference48 articles.

1. Folding proteins in fatal ways

2. Protein Misfolding, Functional Amyloid, and Human Disease

3. Thermodynamic analysis of the monomer-dimer association of .beta.-lactoglobulin A at the isoelectric point

4. Measurement of Thermal Denaturation of β-Lactoglobulin at pH 2.5

5. Proton relaxation rates of water in dilute solutions of β-lactoglobulin. Determination of cross relaxation and correlation with structural changes by the use of two genetic variants of a self-associating globular protein

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1,2-propanediol, and glycerol;Food Chemistry;2024-09

2. Alcohol-Induced Denaturation of Hen Egg White Lysozyme Studied by Infrared, Circular Dichroism, and Small-Angle Neutron Scattering;The Journal of Physical Chemistry B;2024-04-20

3. Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi;Journal of Food Engineering;2023-10

4. Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier;Ultrasonics Sonochemistry;2023-08

5. Formation of nanoparticles from ethanol-denatured whey proteins;Food Structure;2023-07