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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...

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Detalles Bibliográficos
Autores principales:	Li, Ang, Chen, Lei, Zhou, Weijie, Pan, Junhui, Gong, Deming, Zhang, Guowen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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