Work

How pH and Temperature Shape β-Lactoglobulin Binding to Vanillin, Caffeine and Gallic Acid

Year: 2026

Type: article

Source: Food Biophysics

DOI: 10.1007/s11483-026-10205-w

Authors: Hilal Yılmaz, Merve Aksoy Dirim, Beytullah Tatar, Hasan Ufuk Celebioglu

Institutions: Bartin University, Hacettepe University, Konya Food and Agriculture University

Language: English

Topic: Protein Interaction Studies and Fluorescence Analysis

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

Funders: Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, Bartin Üniversitesi

Awards: G1917959561, G7691842179

OpenAlex ID: W7203760941

FWCI:

Cites: 58

Cited by:

Related to: 10