Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress
Author:
Affiliation:
1. School of Food Science and Technology Shihezi University Shihezi China
2. Institute for Drug Control Changji Hui Autonomous Prefecture Market Supervision Administration Changji China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13928
Reference36 articles.
1. Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure
2. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
3. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
4. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation
5. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage
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