Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
2021 · Food Hydrocolloids · 129 citations
https://doi.org/10.1016/j.foodhyd.2021.107331
R
Ru Zhao
Jilin University(CN)
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Ru Zhao is an academic researcher from Jilin University. The author has contributed to research in topics: Proteins in Food Systems & Phytochemicals and Antioxidant Activities & Microencapsulation and Drying Processes. The author has an h-index of 19, co-authored 63 publications.
ORCID: 0000-0003-0349-1821Papers by this author
worksPea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking
2022 · Food Research International · 105 citations
https://doi.org/10.1016/j.foodres.2022.111713
Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound
2023 · Journal of Dairy Science · 50 citations
https://doi.org/10.3168/jds.2023-23742
Understanding molecular interaction between thermally modified β-lactoglobulin and curcumin by multi-spectroscopic techniques and molecular dynamics simulation
2023 · Colloids and Surfaces B Biointerfaces · 29 citations
https://doi.org/10.1016/j.colsurfb.2023.113334
Impact of carrier oil on interfacial properties, CBD partition and stability of emulsions formulated by whey protein or whey protein-maltodextrin conjugate
2022 · LWT · 26 citations
https://doi.org/10.1016/j.lwt.2022.113933
An improved approach of salting-out solvent-free microwave mediated rotary distillation for essential oil preparation from fresh leaves of magnolia (Oyama sieboldii)
2022 · Food Chemistry X · 10 citations
https://doi.org/10.1016/j.fochx.2022.100524
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