The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex
Jingrong Cheng, Daobang Tang, Huaigu Yang, Xuping Wang, Ming‐Jun Zhu, Xueming Liu
Topics & Concepts
PolyphenolEmulsionChemistryMalondialdehydeAntioxidantFood scienceMyofibrilChromatographyBiochemistryMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides