Elucidating the gel-enhancing mechanism of ferulic acid with myofibrillar protein: Insights from molecular docking and dynamics simulations on water-holding capacity and network formation
- DOI
- 10.1016/j.foodchem.2026.151952
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151952,
title = {Elucidating the gel-enhancing mechanism of ferulic acid with myofibrillar protein: Insights from molecular docking and dynamics simulations on water-holding capacity and network formation},
author = {Haijun Chang and Yu Huang and Xin Wen and Yu Hu and Wenbin Zhou and Li Wu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151952},
url = {https://doi.org/10.1016/j.foodchem.2026.151952}
}RIS
TY - JOUR TI - Elucidating the gel-enhancing mechanism of ferulic acid with myofibrillar protein: Insights from molecular docking and dynamics simulations on water-holding capacity and network formation AU - Haijun Chang AU - Yu Huang AU - Xin Wen AU - Yu Hu AU - Wenbin Zhou AU - Li Wu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151952 UR - https://doi.org/10.1016/j.foodchem.2026.151952 ER -
APA
Chang, H., Huang, Y., Wen, X., Hu, Y., Zhou, W., & Wu, L. (2026). Elucidating the gel-enhancing mechanism of ferulic acid with myofibrillar protein: Insights from molecular docking and dynamics simulations on water-holding capacity and network formation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151952
Source records
- crossref · retrieved 2026-11-08T11:58:28.680Z