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Competitive binding and characteristic properties of pea 7S protein with three phenolic compounds: Implications for

Dongze Li1, Liping Yao2, Peineng Zhu3

  • 1School of Food Science and Engineering, Hainan University, Haikou 570228, China; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.

Food Chemistry
|October 11, 2025
PubMed

Keywords:
AbsorptionIn vitro simulation digestionPea 7S proteinPhenolsProtein-multi-ligand complexes

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