Integrated Multi-Spectroscopy and Molecular Dynamics Simulations to Explore the Interaction Mechanism of Phenolic Compounds and Sea Bass Myofibrillar Protein-Reference-Cited by-同舟云学术

Integrated Multi-Spectroscopy and Molecular Dynamics Simulations to Explore the Interaction Mechanism of Phenolic Compounds and Sea Bass Myofibrillar Protein

Published:2024-04-23 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Zhu Yujie,Li Mingyu,Zhong Rongbin,Shi Feifei,Yang Qian,Liang Peng

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03372-6.pdf

Reference45 articles.

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2. Baba, W. N., McClements, D. J., & Maqsood, S. (2021). Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications. Food Chemistry. https://doi.org/10.1016/j.foodchem.2021.130455

3. Bakry, A. M., Huang, J., Zhai, Y., & Huang, Q. (2019). Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation. Food Hydrocolloids, 96, 43–53. https://doi.org/10.1016/j.foodhyd.2019.04.070

4. Cai, L., Li, X., Wu, X., Lv, Y., Liu, X., & Li, J. (2014). Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas). Food and Bioprocess Technology, 7(8), 2281–2290. https://doi.org/10.1007/S11947-013-1215-4

5. Cai, L., Nian, L., Cao, A., Zhang, Y., & Li, X. (2020). Effect of carboxymethyl chitosan magnetic nanoparticles plus herring antifreeze protein on conformation and oxidation of myofibrillar protein from red sea bream (Pagrosomus major) after freeze-thaw treatment. Food and Bioprocess Technology, 13(2), 355–366. https://doi.org/10.1007/S11947-019-02384-X

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