Insight into structural changes in heat-induced whey protein-fucoidan hydrogel by SR-IR and molecular docking techniques

作者：Huiyu Xiang, Zhimo Jiang, Weibing Tao, Sha Lv, Yilong Li, Yilong Li, Jirun Peng, Chenhao Wang, Hanxun Ju, Xiaomeng Sun, Chun Guang Li · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115222 · 被引用次数：30 · 研究领域：Proteins in Food Systems、Seaweed-derived Bioactive Compounds、Microencapsulation and Drying Processes