The effect of high pressure on the combination of β-lactoglobulin and polyphenols using molecular dynamic model

doi:10.13995/j.cnki.11-1802/ts.027442

KONG Qingxin, LUO Limei, HUANG Yechuan, XU Weiping, ZHANG Jingzhou, LIU Bilin, REN Liping

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 107-114.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 107-114. DOI: 10.13995/j.cnki.11-1802/ts.027442

The effect of high pressure on the combination of β-lactoglobulin and polyphenols using molecular dynamic model

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 107-114 https://doi.org/10.13995/j.cnki.11-1802/ts.027442

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Received	Revised	Published
2021-03-20	2021-05-05	2022-02-15
Issue Date
2022-03-04

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