Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation-Reference-Cited by-同舟云学术

Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation

Published:2023-07 Issue: Volume:201 Page:109187
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chen Hongsheng,Ma Jinming,Pan Deyin,Diao Jingjing,Guo Anqi,Li Runnan,Xiong Youling L.

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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3. The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality;Biffin;Meat Science,2020

4. Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions;Cao;Food Chemistry,2018

5. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress;Cao;Food & Function,2020

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