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Updated: Aug 15, 2025

Measuring Interactions of Globular and Filamentous Proteins by Nuclear Magnetic Resonance Spectroscopy NMR and Microscale Thermophoresis MST
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Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and

Xiangxiang Sun1, Yumei Yu2, Ahmed S M Saleh3

  • 1Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

International Journal of Biological Macromolecules
|January 2, 2023
PubMed

Keywords:
Atomic force microscopyCorrelation analysisMolecular docking

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