Determination of specific and non-specific protein–protein interactions for beta-lactoglobulin by analytical ultracentrifugation and membrane osmometry experiments-Reference-Cited by-同舟云学术

Determination of specific and non-specific protein–protein interactions for beta-lactoglobulin by analytical ultracentrifugation and membrane osmometry experiments

Published:2022 Issue:35 Volume:18 Page:6739-6756
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Uttinger M. J.¹,Hundschell C. S.²,Lautenbach V.¹,Pusara S.³,Bäther S.²^ORCID,Heyn T. R.⁴,Keppler J. K.⁵^ORCID,Wenzel W.³,Walter J.¹^ORCID,Kozlowska M.³^ORCID,Wagemans A. M.²,Peukert W.¹^ORCID

Affiliation:

1. Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Friedrich-Alexander-Universität Erlangen-Nürnberg, Haberstraße 9a, 91058 Erlangen, Germany

2. Institute of Food Technology and Food Chemistry, Department of Food Colloids, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany

3. Institute of Nanotechnology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany

4. Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany

5. Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands

Abstract

Protein–protein interactions are essential for the understanding of biological processes.

Funder

Deutsche Forschungsgemeinschaft

Ministerium für Wissenschaft, Forschung und Kunst Baden-Württemberg

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/SM/D2SM00908K

Reference91 articles.

1. History of protein-protein interactions: From egg-white to complex networks

2. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly

3. Proteins at interfaces and in emulsions Stability, rheology and interactions

4. Gelation of food protein-protein mixtures

5. Intermolecular forces—the long and short of it

Cited by 3 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. Unveiling the intricacies of protein-protein interactions and membrane fouling: Exploring hetero-protein complex formation in binary mixtures;Biomedical Engineering Advances;2024-11

2. Combined Effects of Pressure and Ionic Strength on Protein–Protein Interactions: An Empirical Approach;Biomacromolecules;2023-12-20

3. Accurate calculation of second osmotic virial coefficients of proteins using mixed Poisson–Boltzmann and extended DLVO theory;Molecular Systems Design & Engineering;2023