Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach-Reference-Cited by-同舟云学术

Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach

Published:2019-06 Issue: Volume:284 Page:180-187
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Di,Duan Ran,Geng Fang,Hu Xia,Gan Na,Li Hui

Funder

National Natural Science Foundation of China

Ministry of Agriculture and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Binding and inhibitory effect of dyes amaranth and tartrazine on amyloid fibrillation in lysozyme;Basu;Journal of Physical Chemistry B,2017

5. Correction for light absorption in fluorescence studies of protein-ligand interactions;Birdsall;Analytical Biochemistry,1983

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