Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation

Dinu, V., Borah, P.K., Muleya, M. et al. (6 more authors) (2022) Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation. Food Chemistry, 388. 133013. ISSN 0308-8146

Abstract

Metadata

Item Type: Article
Authors/Creators:
Keywords: Bovine serum albumin; Methyl anthranilate; Flavour; Structure; AUC; SAXS
Dates:
  • Published: 15 September 2022
  • Published (online): 26 April 2022
  • Accepted: 17 April 2022
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 29 Jan 2025 13:41
Last Modified: 29 Jan 2025 13:41
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodchem.2022.133013
Related URLs:
Open Archives Initiative ID (OAI ID):

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