Background Flavor profile is the most critical quality attribute of foods. Flavor binding ability
is one of the most essential functional properties of the protein. The dynamic equilibrium of …

Tea cream, produced by interactions among tea ingredients, is undesirable in tea beverage
industry. The interaction between bovine serum albumin (BSA) and theaflavin-3, 3 …

The mechanism of pea protein (PPI) adsorbing flavor components of cooked beef (pyrazine
flavor compounds with different concentrations and different numbers of alkyl groups) was …

The interactions between myofibrillar proteins (MPs) and furan derivatives were researched
by spectroscopic and molecular docking approaches. The gas chromatography-mass …

The presence of the p-aryl/cyclohexyl ring in the N-(4-aryl/cyclohexyl)-2-(pyridine-4-yl
carbonyl) hydrazine carbothioamide derivative (2C) is reported to enhance the antifungal …

Proteins are one of the dynamic macromolecules that play a significant role in many
physiologically important processes to sustain life on the earth. Proteins need to be properly …

Fluorescence quenching was used to elucidate the binding interaction mechanism between
bovine serum albumin (BSA) and graphene oxide (GO). By analyzing the values of Stern …

In this study, quercetin (Que) was encapsulated for controlled release during gastrointestinal
digestion using zein–soy isolate protein (SPI) composite nanoparticles that were made …

Rosmarinic acid (RA) is a natural product that is increasingly being used in food industries
and cosmetic industries. Drug pharmacokinetics is affected upon binding with protein, thus …

Mechanism of soy protein isolate (SPI) adsorbing isomers of volatile flavor compounds
(VFCs: 2-octanone, 1-octen-3-ol and octanal) were investigated by exploring the interaction …