Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein-Reference-Cited by-同舟云学术

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Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein

Published:2021-10 Issue: Volume:206 Page:111930
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Kong Fanhua,An Yuejia,Jiang Lu,Tian Jinlong,Yang Mei,Li Mohan,Zhang Zhenghan,Guan Boyuan,Zheng Yan,Yue Xiqing

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference48 articles.

1. Impact of sorbitol on the thermostability and heat-induced gelation of bovine serum albumin;Baier;Food Res. Int.,2003

2. Mitigation role of erythritol and xylitol in the formation of 3-mo nochloropropane-1, 2-diol and its esters in glycerol and shortbread model systems;Sadowska-Rociek;Eur. Food Res. Technol.,2017

3. Impact of cosolvents (polyols) on globular protein functionality: ultrasonic velocity, density, surface tension and solubility study;Chanasattru;Food Hydrocoll.,2008

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

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

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4. Impact of non-covalent interactions on the solvation of ovalbumin in an aqueous environment of different pHs: Thermodynamic and diffusion studies;Heliyon;2024-08

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