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Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application

Qian-Da Xu1, Zhi-Long Yu2, Wei-Cai Zeng1

  • 1Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.

Food Research International (Ottawa, Ont.)
|September 11, 2021
PubMed

Keywords:
Emulsifying propertiesGel propertiesNatural phenolic compoundsOxidation stability

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