Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation-Reference-Cited by-同舟云学术

Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation

Published:2021-07 Issue: Volume:147 Page:111550
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhu Zongshuai,Bassey Anthony Pius^ORCID,Khan Iftikhar Ali,Huang Ming,Zhang Xibin

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine;Bian;International Journal of Food Science and Technology,2018

5. Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms;Chen;Food Chemistry,2019

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