Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules-Reference-Cited by-同舟云学术

Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules

Published:2023-12 Issue: Volume:252 Page:126474
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Guangyao,Bi Xinxin,Li Lingli,Zheng Yue,Zheng Duoduo,Peng Xinyan,Jia Na,Liu Dengyong

Funder

National Natural Science Foundation of China

Science and Technology Program of Hunan Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference36 articles.

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2. Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure;Youssef;Int. J. Food Sci. Tech.,2011

3. Importance of fat emulsification and protein matrix characteristics in meat batter stability;Barbut;J. Muscle Foods,1995

4. Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments;Xiong;J. Agr. Food Chem.,2009

5. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels;Wu;Meat Sci.,2011

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