Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion-Reference-Cited by-同舟云学术

Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

Published:2016-04-07 Issue:15 Volume:64 Page:3054-3061
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cao Yungang¹,True Alma D.²,Chen Jie¹,Xiong Youling L.¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States

Funder

National Institute of Food and Agriculture

China Scholarship Council

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.6b00314

Reference50 articles.

1. Protein Oxidation: Basic Principles and Implications for Meat Quality

2. Protein oxidation in muscle foods: A review

3. Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

4. Natural antioxidants in meat and poultry products

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