Fig. 7From: The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular dockingA, B Wheat PLD structure at 300 K; C, D Wheat PLD structure at 353 K. (The number in red indicated the distance between the four residues located at the opening of hydrophobic cavity. The green residue was HKD motif, and the hydrophobic surface was displayed in cyan.)Back to article page