Research progress of protein complex systems and their application in food: A review

Author:

Lu Xiangning,Qian Sheng,Wu Xinhui,Lan Tiantong,Zhang Hao,Liu Jingsheng

Funder

National Natural Science Foundation of China

Jilin Province Key Research Development Plan Project

Publisher

Elsevier BV

Reference124 articles.

1. Non-protein (free and protein-bound) tryptophan content in cereal and legume seed flours[J];Comai;Int. Congr. Ser.,2007

2. Computational chemical biology and drug design: facilitating protein structure, function, and modulation studies[J];Zheng;Med. Res. Rev.,2018

3. The role of local versus nonlocal physicochemical restraints in det.ermining protein native structure[J];Skolnick;Curr. Opin. Struct. Biol.,2021

4. Re-introducing protein structure, Carl Branden, John Tooze, Introduction to Protein Structure, 2nd edition, Garland Publishing (1999), p. 410, £29. 95, $47. 95 ISBN 0-8153-2305-0 (paperback); £55. 00, $72. 95 ISBN 0-8153-2304-2 (hard cover)[J];Clardy;Chem. Biol.,1999

5. Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin[J];Gómez-Estaca;J. Food Eng.,2008

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