Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage-Reference-Cited by-同舟云学术

Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage

Published:2022-05 Issue: Volume:375 Page:131874
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhong Yuanyuan,Han Ping,Sun Suling,An Ning,Ren Xudong,Lu Shiling,Wang Qingling,Dong Juan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

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3. Composition characterization of Myctophids (Benthosema pterotum): Antioxidation and safety evaluations for Myctophids protein hydrolysates;Chai;Food Research International,2012

4. Interaction between soybean protein and tea polyphenols under high pressure;Chen;Food Chemistry,2019

5. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution;Chen;Food Chemistry,2019

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