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The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate.
Lv, Yuanqi; Feng, Xianchao; Wang, Yujing; Guan, Qinhao; Qian, Shan; Xu, Xinglian; Zhou, Guanghong; Ullah, Niamat; Chen, Lin.
Afiliação
  • Lv Y; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Feng X; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Wang Y; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Guan Q; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Qian S; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Xu X; Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zhou G; Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Ullah N; Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa 25000, Pakistan.
  • Chen L; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: lchen@nwsuaf.edu.cn.
Food Chem ; 340: 127817, 2021 Mar 15.
Article em En | MEDLINE | ID: mdl-32889199
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Catequina / Proteínas de Carne / Géis / Malondialdeído Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Catequina / Proteínas de Carne / Géis / Malondialdeído Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article