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Human Molecular Genetics|October 26, 2017
Gelsolin pathogenic Gly167Arg mutation promotes domain-swap dimerization of the proteinFrancesco Bonì, Mario Milani, Alberto Barbiroli, et al.Journal of Applied Microbiology|June 25, 2022
Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation startersDea Korcari, Giovanni Ricci, Alberto Fanton, et al.Molecules (Basel, Switzerland)|February 25, 2022
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological PropertiesAndrea Bresciani, Davide Emide, Francesca Saitta, et al.Carbohydrate Polymers|February 13, 2013
Process conditions affect starch structure and its interactions with proteins in rice pastaAlberto Barbiroli, Francesco Bonomi, Maria Cristina Casiraghi, et al.International Journal of Biological Macromolecules|March 29, 2021
The activity and stability of a cold-active acylaminoacyl peptidase rely on its dimerization by domain swappingMarco Mangiagalli, Alberto Barbiroli, Carlo Santambrogio, et al.Journal of Agricultural and Food Chemistry|April 22, 2011
Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturationAlberto Barbiroli, Francesco Bonomi, Pasquale Ferranti, et al.Amino Acids|May 27, 2011
Electrostatics of folded and unfolded bovine β-lactoglobulinIvano Eberini, Cristina Sensi, Alberto Barbiroli, et al.Journal of the Science of Food and Agriculture|March 30, 2019
Cellulose nanofiber (CNF)-sakacin-A active material: production, characterization and application in storage trials of smoked salmonChiara Mapelli, Alida Musatti, Alberto Barbiroli, et al.Biochemical and Biophysical Research Communications|July 1, 2023
A not-glycosylated isoform of γ-conglutin, a hexameric glycoprotein of Lupinus albus seed, participates in the oligomerization equilibriumGiuditta C Heinzl, Stefano De Benedetti, Nicola Lusignani, et al.Foods (Basel, Switzerland)|August 28, 2025
Functionalization of Sodium Caseinate for Production of Neat Films: Effects of Casein Crosslinking Induced by Heating at Alkaline pH or Light ExposurePaolo D'Incecco, Stefano Gerna, Marta Sindaco, et al.Pageof 9