Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

(2021) Jian Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin

(2020) Vaidhyanathan Anantharamkrishnan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies

(2020) Fanhua Kong et al.   FOOD CHEMISTRY

Molecular insights into inclusion complex formation between β- and γ-cyclodextrins and rosmarinic acid

(2020) F. Fateminasab et al.   JOURNAL OF MOLECULAR LIQUIDS

Influence of tea polyphenol and bovine serum albumin on tea cream formation by multiple spectroscopy methods and molecular docking

(2020) Xia Yu et al.   FOOD CHEMISTRY

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structural characterization of α‑chymotrypsin after binding to curcumin: Spectroscopic and computational analysis of their binding mechanism

(2019) Sadegh Farhadian et al.   JOURNAL OF MOLECULAR LIQUIDS

Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds

(2019) Jun Guo et al.   FOOD HYDROCOLLOIDS

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

(2019) Ji Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies

(2019) Sheng Geng et al.   FOOD CHEMISTRY

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions

(2018) Ombeline Viry et al.   FOOD RESEARCH INTERNATIONAL

Assessment of interaction of vanillin with barley, pea and whey proteins: Binding properties and sensory characteristics

(2018) Marika Houde et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spectral and computational features of the binding between riparins and human serum albumin

(2018) Cintia Ramos Camargo et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

(2018) Mingquan Huang et al.   FOOD RESEARCH INTERNATIONAL

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins

(2016) Kun Wang et al.   FOOD CHEMISTRY

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

(2016) Q. L. Yang et al.   POULTRY SCIENCE

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

(2015) Kun Wang et al.   FOOD RESEARCH INTERNATIONAL

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

(2008) Mónica Flores et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Interaction of mitoxantrone with human serum albumin: Spectroscopic and molecular modeling studies

(2008) Shahper N. Khan et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Effect of pork meat proteins on the binding of volatile compounds

(2007) María Pérez-Juan et al.   FOOD CHEMISTRY