Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation-Reference-Cited by-同舟云学术

Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation

Published:2022-06-26 Issue: Volume: Page:1-29
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Chen Xing¹^ORCID,Chen Kaiwen¹,Zhang Lingying¹,Liang Li¹,Xu Xinglian²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Youth Talent Support Project of Jiangsu Association for Science and Technology

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2089681

Reference98 articles.

1. Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage

2. Cooking-Induced Protein Modifications in Meat

3. Effects of heat on meat proteins – Implications on structure and quality of meat products

4. Mild oxidation promotes myosin S2 cross-linking by microbial transglutaminase

5. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

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