Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
X. Sun, Yumei Yu, Ahmed S.M. Saleh, Xinyu Yang, Jiale Ma, Wenhao Li, Dequan Zhang, Zhenyu Wang
Topics & Concepts
ChemistryFlavorZeta potentialAdsorptionHydrophobic effectMolecular dynamicsFood scienceBiophysicsChemical engineeringOrganic chemistryComputational chemistryNanoparticleBiologyEngineeringMeat and Animal Product QualityAnimal Nutrition and PhysiologyProteins in Food Systems