Influence of tea polyphenol and bovine serum albumin on tea cream formation by multiple spectroscopy methods and molecular docking
Yu Xia, Xinghong Cai, Liyong Luo, Jie Wang, Mengjun Ma, Min Wang, Liang Zeng
Topics & Concepts
ChemistryBovine serum albuminPolyphenolFluorescence spectroscopyChromatographyDocking (animal)TryptophanBiochemistryFood scienceFluorescenceAntioxidantAmino acidQuantum mechanicsNursingMedicinePhysicsProtein Interaction Studies and Fluorescence AnalysisTea Polyphenols and EffectsAntioxidant Activity and Oxidative Stress