Effect of Combined High Pressure and Thermal Treatment on Structure of β-Lactoglobulin Evaluated by Molecular Dynamics Simulation
JIAN Qingmei, SUO Huayi, ZAHNG Xicai, GOU Xingneng, HUANG Yechuan
(1. College of Bioengineering, Jingchu University of Technology, Jingmen 448000, China; 2. College of Food Science, Southwest University, Chongqing 400715, China; 3. School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China)
JIAN Qingmei, SUO Huayi, ZAHNG Xicai, GOU Xingneng, HUANG Yechuan. Effect of Combined High Pressure and Thermal Treatment on Structure of β-Lactoglobulin Evaluated by Molecular Dynamics Simulation[J]. FOOD SCIENCE, 2021, 42(23): 57-63.