1. Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - part B: Neutral pH. (15th January 2022) Authors: Abdollahi, Kourosh; Condict, Lloyd; Hung, Andrew; Kasapis, Stefan Journal: Food chemistry Issue: Volume 367(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH – Part A: Acidic pH. (30th October 2021) Authors: Abdollahi, Kourosh; Condict, Lloyd; Hung, Andrew; Kasapis, Stefan Journal: Food chemistry Issue: Volume 360(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid. (April 2020) Authors: Abdollahi, Kourosh; Ince, Cameron; Condict, Lloyd; Hung, Andrew; Kasapis, Stefan Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment. (April 2019) Authors: Condict, Lloyd; Kaur, Jasmeet; Hung, Andrew; Ashton, John; Kasapis, Stefan Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 351 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Critical issues encountered in the analysis of protein-phenolic binding interactions via fluorescence spectroscopy. (March 2022) Authors: Condict, Lloyd; Kasapis, Stefan Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods. (June 2019) Authors: Condict, Lloyd; Paramita, Vilia Darma; Kasapis, Stefan Journal: Current opinion in food science Issue: Volume 27(2019) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics. (January 2023) Authors: Abdollahi, Kourosh; Condict, Lloyd; Hung, Andrew; Kasapis, Stefan Journal: Food hydrocolloids Issue: Volume 134(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking. (May 2023) Authors: Huang, Yanyi; Condict, Lloyd; Richardson, Samantha J.; Brennan, Charles Stephen; Kasapis, Stefan Journal: Food hydrocolloids Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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. (May 2021) Authors: Condict, Lloyd; Hung, Andrew; Ashton, John; Kasapis, Stefan Journal: Food hydrocolloids Issue: Volume 114(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid – β-Casein complex following UHT-like treatment. (30th January 2023) Authors: Condict, Lloyd; Cavallo, Jonathan; Hung, Andrew; Ashton, John; Kasapis, Stefan Journal: Food chemistry Issue: Volume 400(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗