Lipocalins are a widely distributed group of proteins whose common feature is the presence
of six-or eight-stranded β-barrel in their tertiary structure and highly conservative motifs short …

Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical
properties compared to native monomers, but there is as yet insufficient understanding of …

In the past decade since the review in the 2nd edition of this book (Hambling et al., 1992),
significant advances in our understanding of the structure and properties of β-lactoglobulin …

Bovine β-lactoglobulin (β-Lg) has been studied extensively in both the isolated and the
naturally occurring states. It is a commercially important whey protein of obvious nutritional …

Macroscopic properties of aqueous β-lactoglobulin (BLG) foams and the molecular
properties of BLG modified air–water interfaces as their major structural element were …

We have used NMR spectroscopy to determine the three-dimensional (3D) structure, and to
characterize the backbone dynamics, of a recombinant version of bovine β-lactoglobulin …

Background: Accessible surface area is a parameter that is widely used in analyses of
protein structure and stability. Accessible surface area does not, however, distinguish …

The interactions between proteins and polysaccharides are of great interest to the food
industry. Few studies have been carried out on diluted β-lactoglobulin/pectin systems and …

Solutions of bovine β-lactoglobulin (β-Lg) A− C were heated at temperatures between 50
and 90° C for 12.5 min at pH 6.7 or 7.4, and the products were analyzed by alkaline, sodium …

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 …