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Computational simulations on the taste mechanism of steviol glycosides based on their interactions with receptor proteins.
Yuan, Yuying; Yiasmin, Mst Nushrat; Tristanto, Nerissa Arviana; Chen, Yujie; Liu, Yaxian; Guan, Shuyi; Wang, Zijie; Hua, Xiao.
  • Yuan Y; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Yiasmin MN; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Tristanto NA; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Chen Y; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Sevtia Biotechnology Co., Ltd., Wuxi 214181, China.
  • Liu Y; Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstr. 25, 70599 Stuttgart, Germany.
  • Guan S; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Wang Z; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Hua X; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: huaxiao@jiangnan.edu.cn.
Int J Biol Macromol ; 255: 128110, 2024 Jan.
Article en En | MEDLINE | ID: mdl-37981277
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Gusto / Receptores Acoplados a Proteínas G Idioma: En Año: 2024 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Gusto / Receptores Acoplados a Proteínas G Idioma: En Año: 2024 Tipo del documento: Article