Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation-Reference-Cited by-同舟云学术

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Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation

Published:2023-02 Issue: Volume:229 Page:188-198
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Sun Xiangxiang,Yu Yumei,Saleh Ahmed S.M.,Yang Xinyu,Ma Jiale,Li Wenhao,Zhang Dequan,Wang Zhenyu

Funder

Chinese Academy of Agricultural Sciences

Agriculture Research System of China

National Key Research and Development Program of China

Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

1. Analysis of changes in myofibrillar protein properties and meat quality during post-mortem aging of sunit sheep carcasses;Li;Food Sci.,2021

2. Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach;Wang;Food Chem.,2014

3. Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat;Yang;Poult. Sci.,2017

4. Flavor retention and release from beverages: a kinetic and thermodynamic perspective;Ammari;J. Agric. Food Chem.,2018

5. The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle;Cao;Food Chem.,2018

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1. Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef;Food Chemistry;2025-01

2. Relating specific conformational transitions with the interaction mechanisms of thermally pretreated β-lactoglobulin with volatile aldehydes-ketones;Journal of Molecular Structure;2024-10

3. Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds;Food Chemistry;2024-09

4. Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS;Food Chemistry;2024-08

5. Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality;Food and Bioprocess Technology;2024-07-13

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