Multispectroscopic and Computational Investigations on the Binding Mechanism of Dicaffeoylquinic Acids with Ovalbumin-Reference-Cited by-同舟云学术

Multispectroscopic and Computational Investigations on the Binding Mechanism of Dicaffeoylquinic Acids with Ovalbumin

Published:2022-11-18 Issue:23 Volume:62 Page:6133-6147
ISSN:1549-9596
Container-title:Journal of Chemical Information and Modeling
language:en
Short-container-title:J. Chem. Inf. Model.

Author:

Manivel Perumal¹,Marimuthu Parthiban²^ORCID,Yu Sun¹,Chen Xiumin¹³⁴^ORCID

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China

2. Structural Bioinformatics Laboratory (SBL─Biochemistry) and Pharmaceutical Science Laboratory (PSL─Pharmacy), Faculty of Science and Engineering, Åbo Akademi University, TurkuFI-20520, Finland

3. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China

4. International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang212013, China

Funder

Jiangsu Provincial Department of Education

Jiangsu University

China Postdoctoral Science Foundation

Publisher

American Chemical Society (ACS)

Subject

Library and Information Sciences,Computer Science Applications,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jcim.2c01011

Reference56 articles.

1. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries

2. Coffee Phenolics and Their Interaction with Other Food Phenolics: Antagonistic and Synergistic Effects

3. Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism

4. Phenolic compounds in coffee

5. Application of Attenuated Total Reflectance–Fourier Transformed Infrared (ATR-FTIR) Spectroscopy To Determine the Chlorogenic Acid Isomer Profile and Antioxidant Capacity of Coffee Beans

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. How the strength of proteins interactions affects the phase behavior of protein complexes;Food Hydrocolloids;2024-04

2. Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems;Food Research International;2024-01