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Zirui Fu

Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute

Guangzhou

China

  • Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute

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Study on the Effects of Spice Polyphenols on the in Vitro Digestive Properties of Tilapia Protein and its Mechanism of Action: Based on Physical and Chemical Properties and Enzyme Activity

Number of pages: 60 Posted: 11 Jul 2025
Zirui Fu, Jun Li, Ya Wei, Jianwei Cen, Huan Xiang, Xiao Hu, Chunsheng Li, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Hui Huang and Shuxian Hao
Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Zhongkai University of Agriculture and Engineering, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Ocean University of China - Sanya Tropical Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute and Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute
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Tilapia protein, Spice polyphenols, Enzyme activity, Vitro simulated digestion, fluorescence quenching, Molecular docking, Protein interaction