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Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin
Two flavonoids with similar structures, baicalein (Bai) and chrysin (Chr), were selected to investigate the interactions with β-lactoglobulin (BLG) and the influences on the structure and functional properties of BLG by multispectral methods combined with molecular docking and dynamic (MD) simulatio...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774648/ https://www.ncbi.nlm.nih.gov/pubmed/35053897 http://dx.doi.org/10.3390/foods11020165 |