Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions

已完结 10 由 kilometer 发布于 2024/12/18 20:25:36

DOI:10.1016/j.meatsci.2024.109434
作者：Yuexin Li,?Yubo Zhao,?Fangda Sun,?Qian Chen,?Qian Liu,?Hui Wang,?Baohua Kong
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The effects of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol (MP-DAG) emulsions were investigated. Lard samples, namely, lard, unpurified glyc

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierSolubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly