Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules
Guangyao Zhang, Xinxin Bi, Lingli Li, Yue Zheng, Duoduo Zheng, Xinyan Peng, Na Jia, Dengyong Liu
Topics & Concepts
ChemistryFood scienceGlobules of fatCatechinEmulsionLipid oxidationMyofibrilRheologyWater holding capacityProtein aggregationCovalent bondChromatographyOil dropletPolyphenolBiochemistryOrganic chemistryLinseed oilMilk fatMaterials scienceAntioxidantComposite materialMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes