Capture modes evaluation of four flavor constituents in β-lactoglobulin by high-resolution mass spectrometry and molecular dynamics simulation approaches-Reference-Cited by-同舟云学术

Capture modes evaluation of four flavor constituents in β-lactoglobulin by high-resolution mass spectrometry and molecular dynamics simulation approaches

Published:2023-12 Issue: Volume:145 Page:109157
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Di Chenna,Jia Wei^ORCID

Funder

National Natural Science Foundation of China

Key Research and Development Projects of Shaanxi Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

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2. Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - part B: Neutral pH;Abdollahi;Food Chemistry,2022

3. Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics;Abdollahi;Food Hydrocolloids,2023

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5. Identification of natural marine compounds as potential inhibitors of CDK2 using molecular docking and molecular dynamics simulation approach;Ahmad;Journal of Biomolecular Structure and Dynamics,2022

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