introduction/brief CV
Research interests, Protein Aggregation, protein-ligand interaction, protein stability, food allergen protein and food safety
areas of expertise
Our research is focused on characterizing the interactions between food additives and proteins, with the aim of discovering how these interactions influence protein structure and function. To understand the mechanisms behind these interactions. We use advanced spectroscopic, microscopic, and molecular modeling techniques to better understand the molecular interactions. We are also investigating protein structure, aggregation behavior, and bioavailability of proteins in the presence of food additives. Based on our findings, we proposed a possible concern to industry and regulatory stakeholders about the safety of food additives on protein levels.
publications
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Serum albumins are chief carrier of ligands in blood, hence important in clinical biotechnology.
The interaction of bovine serum albumin (BSA) with cetyltrimethylammonium bromide (CTAB), C16C4C16Br2, Brij58, and their binary mixtures has been studied using tensiometry, spectrofluorometry, and…
This is the first report of its kind that well demonstrates that a lectin from Phytolacca americana[Pa-2 (P.