All Outputs (2)

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation (2022)
Journal Article
Dinu, V., Borah, P. K., Muleya, M., Scott, D. J., Lithgo, R., Pattem, J., …Fisk, I. D. (2022). Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation. Food Chemistry, 388, Article 133013. https://doi.org/10.1016/j.foodchem.2022.133013

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum album... Read More about Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation.

Quantifying the concentration dependence of sedimentation coefficients for globular macromolecules: a continuing age-old problem (2021)
Journal Article
Winzor, D. J., Dinu, V., Scott, D. J., & Harding, S. E. (2021). Quantifying the concentration dependence of sedimentation coefficients for globular macromolecules: a continuing age-old problem. Biophysical Reviews, 13(2), 273-288. https://doi.org/10.1007/s12551-021-00793-x

This retrospective investigation has established that the early theoretical attempts to directly incorporate the consequences of radial dilution into expressions for variation of the sedimentation coefficient as a function of the loading concentratio... Read More about Quantifying the concentration dependence of sedimentation coefficients for globular macromolecules: a continuing age-old problem.