It has long been known that proteins change their conformation upon adsorption to emulsion
oil/water interfaces. However, it is only recently that details of the specifics of these structural …

Ligand-binding properties of β-lactoglobulin (β-lg) are well documented, but the subsequent
biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure …

Direct incorporation of hydrophobic nutraceuticals into liquid foods faces different
technological challenges, namely low water-solubility and limited physiochemical stability …

Abstract Background: β-Lactoglobulin (β-Lg) is the major whey protein in the milk of
ruminants and many other mammals. Its function is not known, but it undergoes at least two …

β-Lactoglobulin (β-LG), the major whey protein in the milk of ruminants, has a high affinity for
a wide range of compounds. Resveratrol (3, 5, 4′-trihydroxystilbene), a natural …

Provides a comprehensive treatment of surface chemistry and its applications to chemical
engineering, biology, and medicine. Focuses on the chmical and physical structure of oil …

β-Lactoglobulin (β-LG), the major whey protein in bovine milk, binds to a wide range of
compounds. Folic acid (FA) is a synthetic form of the B group vitamin known as folates …

Increasing consumer awareness, scale of manufacture, and demand to ensure safety,
quality and sustainability have accelerated the need for rapid, reliable, and accurate …

The modern poultry industry is not satisfied with the traditional system of the handling and
processing of eggs which is based on candling and visual inspection of the eggs. Currently …

The chemical and physical stabilities of the more common proteins of bovine and, where
available, ovine, caprine, and equine whey (β-lactoglobulin, α-lactalbumin, serum albumin …