赫斯佩里丁,甲基赫斯佩里丁和赫斯佩里丁甲基 chalcone 与卵胺的相互作用机制和结构-活性关系:一项比较研究

Xuefei Wen1, Xinpeng Li1, Siming Zhu2

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.

Food chemistry
|August 1, 2025
PubMed
概括

素衍生物与卵素 (OVA) 相互作用,改变其结构并增强抗氧化和乳化特性. 黄酸的结构差异显著影响这些功能变化.

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