Alma D. True

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

Yungang Cao, Alma D. True, Jie Chen et al. · Journal of Agricultural and Food Chemistry · 2016 · 208 citations

Biopolymer Gel, Protein Chemistry, Engineering +13

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

Sha Lei, Aeneas O. Koosis, Qingling Wang et al. · Food Chemistry · 2021 · 174 citations

Food Colloid, Interfacial Dilatational, Protein Engineering +2

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

Yanyun Cao, Youling L. Xiong, Yungang Cao et al. · Food Hydrocolloids · 2018 · 150 citations

Food Chemistry, Protein Chemistry, Protein Folding +9

Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity

R. M. Delles, Youling L. Xiong, Alma D. True et al. · Poultry Science · 2014 · 147 citations · Full text

Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions

Yungang Cao, Nasi Ai, Alma D. True et al. · Food Chemistry · 2017 · 115 citations

Biochemistry, Food Biophysics, Oxidative Stability +2