Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation.

Wu, Yue; Wang, Yuemeng; Lv, Jianhao; Jiao, Han; Liu, Jiahan; Feng, Wenhui; Sun, Chengfeng; Li, Xin

Wu, Yue; Wang, Yuemeng; Lv, Jianhao; Jiao, Han; Liu, Jiahan; Feng, Wenhui; Sun, Chengfeng; Li, Xin.

Afiliación

Wu Y; School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Wang Y; School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China.
Lv J; School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Jiao H; Anhui Rongda Food Co., Ltd., Guangde, Anhui 242200, China.
Liu J; School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Feng W; School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Sun C; School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Li X; School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.

Food Chem X ; 19: 100791, 2023 Oct 30.

Article en En | MEDLINE | ID: mdl-37780287

Palabras clave

Antioxidant activities; Biodegradability; Egg white protein film; Epigallocatechin gallate; Structural properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China

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