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Langmuir : the ACS Journal of Surfaces and Colloids|January 28, 2016
Role of Lipid Composition on the Interaction between a Tryptophan-Rich Protein and Model Bacterial MembranesMichael R Sanders, Luke A Clifton, Richard A Frazier, et al.Langmuir : the ACS Journal of Surfaces and Colloids|April 28, 2017
Tryptophan to Arginine Substitution in Puroindoline-b Alters Binding to Model Eukaryotic MembraneMichael R Sanders, Luke A Clifton, Richard A Frazier, et al.Journal of Agricultural and Food Chemistry|March 30, 2006
Formation of dityrosine cross-links during breadmakingAna Rodriguez-Mateos, Sam J Millar, Dhan G Bhandari, et al.The Journal of Physical Chemistry. B|December 5, 2008
Interfacial structure of wild-type and mutant forms of puroindoline-b bound to DPPG monolayersLuke A Clifton, Rebecca J Green, Arwel V Hughes, et al.Food Chemistry|January 19, 2016
Astringency reduction in red wine by whey proteinsPaula Jauregi, Jumoke B Olatujoye, Ignacio Cabezudo, et al.Journal of Agricultural and Food Chemistry|August 21, 2003
Probing protein-tannin interactions by isothermal titration microcalorimetryRichard A Frazier, Athina Papadopoulou, Irene Mueller-Harvey, et al.Physical Chemistry Chemical Physics : PCCP|June 6, 2006
The adsorbed conformation of globular proteins at the air/water interfaceMitaben D Lad, Fabrice Birembaut, Joanna M Matthew, et al.Journal of Agricultural and Food Chemistry|May 4, 2007
Hydrolyzable tannin structures influence relative globular and random coil protein binding strengthsEddie R Deaville, Rebecca J Green, Irene Mueller-Harvey, et al.Journal of Agricultural and Food Chemistry|June 18, 2013
Selected wheat seed defense proteins exhibit competitive binding to model microbial lipid interfacesMichael R Sanders, Luke A Clifton, Cameron Neylon, et al.Acta Crystallographica. Section D, Structural Biology|January 4, 2019
Lipid composition in fungal membrane models: effect of lipid fluidityOlga B Florek, Luke A Clifton, Marleen Wilde, et al.Pageof 3