118 related articles for article (PubMed ID: 30811185)
1. Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties.
Mendoza-Sánchez LG; Jiménez-Fernández M; Melgar-Lalanne G; Gutiérrez-López GF; Hernández-Arana A; Reyes-Espinosa F; Hernández-Sánchez H
J Agric Food Chem; 2019 Mar; 67(11):3256-3265. PubMed ID: 30811185
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin.
Lajnaf R; Gharsallah H; Jridi M; Attia H; Ayadi MA
Int J Biol Macromol; 2020 Dec; 165(Pt A):205-213. PubMed ID: 32991904
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis.
Joubran Y; Moscovici A; Lesmes U
Food Funct; 2015 Apr; 6(4):1229-40. PubMed ID: 25739584
[TBL] [Abstract][Full Text] [Related]
4. Enhanced pH and thermal stability, solubility and antioxidant activity of resveratrol by nanocomplexation with α-lactalbumin.
Liu Y; Fan Y; Gao L; Zhang Y; Yi J
Food Funct; 2018 Sep; 9(9):4781-4790. PubMed ID: 30124711
[TBL] [Abstract][Full Text] [Related]
5. Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin.
Wang X; Zhang J; Lei F; Liang C; Yuan F; Gao Y
Food Chem; 2014 May; 150():341-7. PubMed ID: 24360460
[TBL] [Abstract][Full Text] [Related]
6. Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification.
Sitohy M; Chobert JM; Haertlé T
Nahrung; 2001 Apr; 45(2):87-93. PubMed ID: 11379293
[TBL] [Abstract][Full Text] [Related]
7. Preparation, characterization, and emulsification properties of agarose fatty acid derivatives with different hydrophobic chains.
Xiao Q; Chen G; Xiao A
Int J Biol Macromol; 2019 Dec; 141():906-918. PubMed ID: 31520708
[TBL] [Abstract][Full Text] [Related]
8. Ca2+ and pH dependence of hydrophobicity of alpha-lactalbumin: affinity partitioning of proteins in aqueous two-phase systems containing poly(ethylene glycol) esters of fatty acids.
Shanbhag VP; Johansson G; Ortin A
Biochem Int; 1991 Jun; 24(3):439-50. PubMed ID: 1772422
[TBL] [Abstract][Full Text] [Related]
9. Malvidin 3-Glucoside-Fatty Acid Conjugates: From Hydrophilic toward Novel Lipophilic Derivatives.
Cruz L; Guimarães M; Araújo P; Évora A; de Freitas V; Mateus N
J Agric Food Chem; 2017 Aug; 65(31):6513-6518. PubMed ID: 28178778
[TBL] [Abstract][Full Text] [Related]
10. Effect of different treatments on the ability of α-lactalbumin to form nanoparticles.
Arroyo-Maya IJ; Rodiles-López JO; Cornejo-Mazón M; Gutiérrez-López GF; Hernández-Arana A; Toledo-Núñez C; Barbosa-Cánovas GV; Flores-Flores JO; Hernández-Sánchez H
J Dairy Sci; 2012 Nov; 95(11):6204-14. PubMed ID: 22939794
[TBL] [Abstract][Full Text] [Related]
11. Bioactivity of α-lactalbumin related to its interaction with fatty acids: a review.
Barbana C; Sánchez L; Pérez MD
Crit Rev Food Sci Nutr; 2011 Sep; 51(8):783-94. PubMed ID: 21838558
[TBL] [Abstract][Full Text] [Related]
12. The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbumin.
Lam RS; Nickerson MT
Food Chem; 2015 Apr; 173():163-70. PubMed ID: 25466008
[TBL] [Abstract][Full Text] [Related]
13. Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin-chitosan electrostatic complexes: effects of mass ratio and pH.
Liu Y; Fan Y; Wu X; Lu Y; Yi J
Food Funct; 2020 Feb; 11(2):1740-1753. PubMed ID: 32043514
[TBL] [Abstract][Full Text] [Related]
14. Lipophilized epigallocatechin gallate (EGCG) derivatives as novel antioxidants.
Zhong Y; Shahidi F
J Agric Food Chem; 2011 Jun; 59(12):6526-33. PubMed ID: 21526762
[TBL] [Abstract][Full Text] [Related]
15. Effects of the stabilization of the molten globule state on the folding mechanism of alpha-lactalbumin: a study of a chimera of bovine and human alpha-lactalbumin.
Mizuguchi M; Matsuura A; Nabeshima Y; Masaki K; Watanabe M; Aizawa T; Demura M; Nitta K; Mori Y; Shinoda H; Kawano K
Proteins; 2005 Nov; 61(2):356-65. PubMed ID: 16121399
[TBL] [Abstract][Full Text] [Related]
16. Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin.
de Oliveira FC; Dos Reis Coimbra JS; de Oliveira EB; Rodrigues MQ; Sabioni RC; de Souza BW; Santos IJ
Carbohydr Polym; 2015 Mar; 119():210-8. PubMed ID: 25563962
[TBL] [Abstract][Full Text] [Related]
17. Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin.
Jiang Z; Li T; Ma L; Chen W; Yu H; Abdul Q; Hou J; Tian B
Food Res Int; 2020 May; 131():109006. PubMed ID: 32247452
[TBL] [Abstract][Full Text] [Related]
18. Cytotoxic aggregates of alpha-lactalbumin induced by unsaturated fatty acid induce apoptosis in tumor cells.
Zhang M; Yang F; Yang F; Chen J; Zheng CY; Liang Y
Chem Biol Interact; 2009 Jul; 180(2):131-42. PubMed ID: 19497410
[TBL] [Abstract][Full Text] [Related]
19. The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk.
Lajnaf R; Picart-Palmade L; Attia H; Marchesseau S; Ayadi MA
Colloids Surf B Biointerfaces; 2017 Aug; 156():55-61. PubMed ID: 28505507
[TBL] [Abstract][Full Text] [Related]
20. Modification of glutamine and lysine residues in holo and apo alpha-lactalbumin with microbial transglutaminase.
Nieuwenhuizen WF; Dekker HL; de Koning LJ; Gröneveld T; de Koster CG; de Jong GA
J Agric Food Chem; 2003 Nov; 51(24):7132-9. PubMed ID: 14611184
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
