Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

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

Life Sciences, Biochemistry, Biophysics +14

Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol

Yanlin Lei, Hejun Wu, Chun Jiao et al. · Food Hydrocolloids · 2019 · 330 citations

Agriculture, Food Science, Materials Science +17

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

Agriculture, Biochemistry, Food Science +17

Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Jingrong Cheng, Ming‐Jun Zhu, Xueming Liu · Food Chemistry · 2019 · 198 citations

Life Sciences, Biochemistry, Food Science +16

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

Jia Na, Letian Wang, Junhua Shao et al. · Meat Science · 2017 · 187 citations

Agriculture, Biochemistry, Food Science +16