Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid

Kourosh Abdollahi, Cameron Ince, Lloyd Condict, +2

Food Hydrocolloids

Protein ChemistryEngineeringBiochemistryFerulic AcidStructure-function Enzyme Kinetics +4

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

Lloyd Condict, Jasmeet Kaur, Andrew Hung, +2

Food Hydrocolloids

Protein ChemistryEngineeringBiochemistryPhysicochemical AnalysisUht-like Treatment +6

Critical issues encountered in the analysis of protein-phenolic binding interactions via fluorescence spectroscopy

Lloyd Condict, Stefan Kasapis

Food Hydrocolloids

Critical IssuesEngineeringBiochemistryBioanalysisBiochemical Interaction +7

Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking

Yanyi Huang, Lloyd Condict, Samantha J. Richardson, +2

Food Hydrocolloids

Molecular DockingInhibitory MechanismP-coumaric AcidBiochemistryMedicine +9

Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH – Part A: Acidic pH

Kourosh Abdollahi, Lloyd Condict, Andrew Hung, +1

Food Chemistry

Protein ChemistryProtein AssemblyBiochemistryNatural SciencesAcidic Ph +5

Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics

Kourosh Abdollahi, Lloyd Condict, Andrew Hung, +1

Food Hydrocolloids

Protein ChemistryBiochemistryProtein FoldingNatural SciencesBiomolecular Analysis +4

High-temperature binding parameters and molecular dynamics of 4-hydroxybenzoic acid and β-casein complexes, determined via the method of continuous variation and fluorescence spectroscopy

Lloyd Condict, Andrew Hung, John Ashton, +1

Food Hydrocolloids

BiochemistrySpectra-structure CorrelationMolecular ComplexHigh-temperature Binding ParametersMolecular Dynamics +2

Molecular characterisation of interactions between β-lactoglobulin and hexanal – An off flavour compound

Cameron Ince, Lloyd Condict, John Ashton, +2

Food Hydrocolloids

Molecular CharacterisationBiochemistryHexanal –PolysaccharideFlavour Compound +3

Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - part B: Neutral pH

Kourosh Abdollahi, Lloyd Condict, Andrew Hung, +1

Food Chemistry

Protein ChemistryEngineeringProtein AssemblyBiochemistryNatural Sciences +8

Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods

Lloyd Condict, Vilia Darma Paramita, Stefan Kasapis

Current Opinion in Food Science

BiochemistryTargeted DeliveryNatural SciencesBiotechnologyProtein Engineering +7