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Exploring Biomolecular Interaction Between the Molecular Chaperone Hsp90 and Its Client Protein Kinase Cdc37 using Field-Effect Biosensing Technology
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Binding characteristics and mechanisms underlying the enhanced stability of anthocyanins by proteins screened with

Qilin Tian1, Jinlong Tian1, Zhiying Li1

  • 1College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning 110866, China.

Food Chemistry
|March 21, 2026
PubMed

Keywords:
Molecular dockingProtein–anthocyanin interactionsThermal stability

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