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Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability - Insights from computational molecular dynamics.

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Title: Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability - Insights from computational molecular dynamics.
Authors: De Oliveira TV; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil. Electronic address: thomas.valente@ufv.br., Polêto MD; Departamento de Biologia Geral (DBG), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil., Barbosa SV; Departamento de Química (DEQ), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil., Coimbra JSDR; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil. Electronic address: jcoimbra@ufv.br., De Oliveira EB; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil. Electronic address: eduardo.basilio@ufv.br.
Source: Food chemistry [Food Chem] 2022 Jan 15; Vol. 367, pp. 130733. Date of Electronic Publication: 2021 Jul 30.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Impacts of Ca<superscript>2+</superscript> cation and temperature on bovine α-lactalbumin secondary structures and foamability - Insights from computational molecular dynamics.
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  Data: <searchLink fieldCode="AU" term="%22De+Oliveira+TV%22">De Oliveira TV</searchLink>; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil. Electronic address: thomas.valente@ufv.br.<br /><searchLink fieldCode="AU" term="%22Polêto+MD%22">Polêto MD</searchLink>; Departamento de Biologia Geral (DBG), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Barbosa+SV%22">Barbosa SV</searchLink>; Departamento de Química (DEQ), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Coimbra+JSDR%22">Coimbra JSDR</searchLink>; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil. Electronic address: jcoimbra@ufv.br.<br /><searchLink fieldCode="AU" term="%22De+Oliveira+EB%22">De Oliveira EB</searchLink>; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, CEP 36570-900 Viçosa, MG, Brazil. Electronic address: eduardo.basilio@ufv.br.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2022 Jan 15; Vol. 367, pp. 130733. <i>Date of Electronic Publication: </i>2021 Jul 30.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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      – TitleFull: Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability - Insights from computational molecular dynamics.
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              Text: 2022 Jan 15
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