研究论文
Comparing the binding interaction between β-lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking
Ti Li, Peng Hu, Taotao Dai, Panying Li, Xiaoqin Ye, Jun Chen, Chengmei Liu
Nanchang University State Key Laboratory of Food Science and Technology East China University of Technology
来源Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy
年份2018
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学术脉络
学科主题
生物医学Protein Interaction Studies and Fluorescence Analysis
Proteins in Food Systems · Surfactants and Colloidal Systems
参考文献 42
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Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopy
被引 107Amir-Abbas Moeiniafshari, Ali Zarrabi, Abdol‐Khalegh Bordbar · Food Hydrocolloids · 2015
Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method
被引 39Zhiyong He, Jie Chen, Sydney Moser · European Food Research and Technology · 2015
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引用本文 153
Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications
被引 194Waqas N. Baba, David Julian McClements, Sajid Maqsood · Food Chemistry · 2021
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
被引 152Taotao Dai, Ruyi Li, Chengmei Liu · Food Hydrocolloids · 2019
Exploring the binding mechanism of pumpkin seed protein and apigenin: Spectroscopic analysis, molecular docking and molecular dynamics simulation
被引 139Fuqiang Liang, Yumeng Shi, Jiayi Shi · Food Hydrocolloids · 2022
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