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Revealing the Potential of Theaflavin to Reduce Egg Allergenicity at the Molecular Level: A Study of the Binding Affinity of Theaflavin to Egg White Lysozyme

Crossref DOI link: https://doi.org/10.1007/s11947-023-03298-5

Published Online: 2023-12-23

Published Print: 2024-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Li, Yuanqiao

Li, Mohan

Li, Qinhong

Geng, Fang

Wang, Qingling

Gan, Na

Li, Shugang

Wu, Di
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (3236064, 3236064)

National Key Research and Development Program of China (2022YFD2101001, 2022YFD2101001)
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Text and Data Mining valid from 2023-12-23

Version of Record valid from 2023-12-23
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Article History

Received: 13 September 2023

Accepted: 11 December 2023

First Online: 23 December 2023

Declarations

:

: The authors declare no competing interests.

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