Concepedia

Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein

Xiang Huang, Lu Sun, Lan Liu, Guoze Wang, Peng Luo, Daobang Tang, Qun Huang

Food Chemistry · 2021 · 181 citations · 39 references

DOI

Concepts

References

39

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Yungang Cao, Youling L. Xiong · Food Chemistry · 2015 · 558 citations

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Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

Jingjing Jia, Xin Gao, Minghao Hao et al. · Food Chemistry · 2017 · 340 citations

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Whey Protein Soluble Aggregates from Heating with NaCl:  Physicochemical, Interfacial, and Foaming Properties

Christophe Schmitt, Claudine Bovay, Martine Rouvet et al. · Langmuir · 2007 · 249 citations

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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 · 221 citations

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Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

Lianzhou Jiang, Zhongjiang Wang, Yang Li et al. · International Journal of Food Properties · 2014 · 201 citations · Full text

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