Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin
Two flavonoids with similar structures, baicalein (Bai) and chrysin (Chr), were selected to investigate the interactions with β-lactoglobulin (BLG) and the influences on the structure and functional properties of BLG by multispectral methods combined with molecular docking and dynamic (MD) simulatio...
| Main Authors: | , , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
MDPI AG
2022-01-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/11/2/165 |