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Molecular interactions between natural pungent spices and grass carp myofibrillar protein: Conformational remodeling deciphered through multiscale characterization
Yuan Tang, Xiaojuan Lei, Yan Liu, Mengcong Liu, Lin Lei, Kaihong Zeng, Jian Ming
Southwest University University of Electronic Science and Technology of China
来源Food Research International
年份2025
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逐年被引趋势
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826
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同类平均 = 1
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学术脉络
学科主题
生物医学Proteins in Food Systems
Meat and Animal Product Quality · Protein Interaction Studies and Fluorescence Analysis
参考文献 50
β-Lactoglobulin as nanotransporter – Part II: Characterization of the covalent protein modification by allicin and diallyl disulfide
被引 28Sandra Catharina Wilde, Christian Treitz, Julia Katharina Keppler · Food Chemistry · 2015
Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System
被引 103Feibai Zhou, Mouming Zhao, Guowan Su · Journal of Agricultural and Food Chemistry · 2014
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
被引 577Yungang Cao, Youling L. Xiong · Food Chemistry · 2015
此处列出前 3 条
引用本文 8
Deciphering the thermal regulation of myofibrillar protein–capsaicin hydrogels: From temperature-dependent gelation behavior to potential CAP–protein interactions
被引 1Jiaming Cao, Lin Yang, Xuedong Gu · International Journal of Biological Macromolecules · 2026
Exploring the influence of flaxseed meal sources on the functional properties of flaxseed protein based on the Osborne protein fractions and protein conformation
被引 1Huaiyu Xu, Xiaoyu Yang, Liang Li · Food Hydrocolloids · 2026
Thermally induced conformational transition and binding affinity of β-lactoglobulin and capsaicin: A multi-spectroscopic and molecular dynamics simulation study
被引 0Dong Zhang, Jiaming Cao, Min Duan · Food Research International · 2026
按被引量排序，此处列出前 3 条