Lv3
278 积分 2024-10-17 加入
The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria
6个月前
已完结
The Interaction of Flavonoid-Lysozyme and the Relationship Between Molecular Structure of Flavonoids and Their Binding Activity to Lysozyme
6个月前
已完结
Exploring the chemistry behind protein-glycosaminoglycan conjugate: A steady-state and kinetic spectroscopy based approach
8个月前
已完结
Unraveling the pH-dependent binding mechanism of acrylamide to β-lactoglobulin: Combined insights from multi-spectroscopy, molecular docking, and molecular dynamics simulations
8个月前
已完结
Understanding the molecular interactions between a yeast protein extract and phenolic compounds
8个月前
已完结
Elucidating binding mechanisms of caffeic acid and resveratrol by beta-lactoglobulin: Insights into hydrophobic interactions and complex formation
8个月前
已完结
In vitro and in silico studies of the structure and functional properties of the lactoferrin-chlorogenic acid complex
8个月前
已完结
Analysis of the binding selectivity and inhibiting mechanism of chlorogenic acid isomers and their interaction with grass carp endogenous lipase using multi-spectroscopic, inhibition kinetics and modeling methods
8个月前
已完结
Study on antioxidant and antidiabetic components of Cirsium setosum based on molecular networking
9个月前
已完结
Quantitative structure–activity relationship study of antioxidative peptide by using different sets of amino acids descriptors
9个月前
已完结
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