Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig et al. · Meat Science · 2012 · 246 citations

Food Chemistry, Rosemary Extract, Food Analysis +8

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

Li Zhang, Peng Wang, Zongyun Yang et al. · Food Hydrocolloids · 2019 · 198 citations · Full text

Engineering, Protein Assembly, Food Biophysics +20

The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine

Xiuyun Guo, Zengqi Peng, Y.W. Zhang et al. · Food Chemistry · 2014 · 165 citations

Biochemistry, Protein Folding, Cytoskeleton +4

Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes

Yaxuan Yang, Qiming Wang, Lin Lei et al. · Food Hydrocolloids · 2020 · 144 citations

Food Chemistry, Biochemistry, Natural Sciences +8

Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies

Ping-Hsuan Han, Ning An, Li Yang et al. · Food Hydrocolloids · 2022 · 136 citations

Molecular Docking Studies, Engineering, Physicochemical Analysis +10