Molecular details of ovalbumin solvation by an aqueous solution of xylitol in different pH environment:Ultrasonic and molecular simulation studies

Author:

Swenthira K.,Souza Kaique Mendes de,Andrade Laudelina Ferreira de,Aguilar Charles Martins,Lescano Caroline Honaiser,Pires de Oliveira Ivan,Velusamy V.

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Fundação de Desenvolvimento da Pesquisa

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

Reference42 articles.

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3. Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate;Pan;Czech J. Food Sci,2017

4. Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies;Kong;Food Chem,2020

5. Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein;Kong;Collo and Surf B: Biointer,2021

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