Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl-Reference-Cited by-同舟云学术

Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl

Published:2017-03-22 Issue:13 Volume:65 Page:2816-2826
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Feng Xianchao¹^ORCID,Chen Lin¹,Lei Na¹,Wang Shuangxi¹,Xu Xinglian²,Zhou Guanghong²,Li Zhixi¹

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China

2. Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05517

Reference41 articles.

1. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

2. Protein oxidation in muscle foods: A review

3. Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase

4. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

5. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation

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