Inhibition mechanisms of xanthan gum on high-dose gallic acid-induced functional deterioration of myofibrillar protein: Focusing on gelling and emulsification behaviors
Jinyu Chen, Siyang Wang, Zhirui Ji, Xuesong Yi, Jiaqi Guo, Guofeng Jin, Zijian Wu
Topics & Concepts
Xanthan gumGallic acidChemistryMyofibrilFood scienceEmulsionRheologyChemical engineeringBiochemistryAntioxidantMaterials scienceComposite materialEngineeringProteins in Food SystemsMeat and Animal Product QualityFood Quality and Safety Studies