Food chemistry
Multispectral characterization, molecular docking, and dynamics simulation of trans-cinnamaldehyde-ovalbumin interactions: implications for gel texture, water retention, and microstructural properties.
Yi Sun, Bao Chen, Haobo Jin, Sadaqat Ali, Yuanyuan Zhang, Xiaohui Lv, Xiang Fan, Guofeng Jin, Long Sheng
Published: 202610.1016/j.foodchem.2026.147953
Abstract
This study investigated the interaction between trans-cinnamaldehyde (TC) and ovalbumin (OVA) at the molecular level and its impact on the gel properties of OVA. Multispectral analysis, molecular docking, and molecular dynamics simulations were emplo…
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