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Interaction of rice proteins with flavor compounds: multi-spectroscopic insights and multimodal binding analysis

Mengdi Chen1, Jianing Ye1, Dong Wang1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.

Food Chemistry
|May 29, 2026
PubMed

Keywords:
Flavor compoundInteraction mechanismMolecular dockingRice protein

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