This study focused on non-covalent complex of myoglobin-chlorogenic acid (Mb-CA) and
the changes in conformation, oxidation, and microstructure induced by varying …

This study investigated the interaction between myoglobin (Mb) and two lipid oxidation
products, 4-hydroxy-2-nonenal (HNE) and trans, trans-2, 4-decadienal (tt-DDE), at pH 5.6 …

As natural antioxidants added to meat products, polyphenols can interact with proteins, and
the acid-base environment influenced the extent of non-covalent and covalent interactions …

The interactions between proteins and chlorogenic acid (CGA) have gained significant
attention in recent years, not only as a promising approach to modify the structural and …

Lipid oxidation can produce lipid oxidation products (LOPs), which further react with proteins
and affect their structure and digestibility, although the underlying mechanism remains …

Non-covalent binding interactions between three whey proteins β-lactoglobulin (β-Lg), α-
lactalbumin (α-La) and bovine serum albumin (BSA) with chlorogenic acid (CA) were …

Antibiotics are extensively used in agriculture and husbandry, thus threatening human
health due to their direct exposure to dairy products. Therefore, it is essential to investigate …

The binding interactions of bioactive compounds with proteins are of great importance in the
food, biochemistry and pharmaceutical fields. Herein, the binding mechanisms between 5-O …

In this paper, the structural changes of myoglobin after salt treatment and the binding mode
of substrate and pepsin/trypsin were studied by ultraviolet absorption spectroscopy …

Polyphenols are powerful antioxidants implicated in reducing the risk of human cancer and
cardiovascular disease. Chlorogenic acid is a principal polyphenol in coffee, a beverage …