Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties
Mengyuan Wang, Lin Chen, Bofu Han, Renzheng Wang, Yaping Liu, Xiaojing Fan, Xin Lv, Feng Huang, Minyi Han, Zhuangli Kang, Xianchao Feng, Igor Mazurenko
Topics & Concepts
ChemistryMyofibrilHesperidinSolubilityHydrogen bondFood scienceChemical engineeringOrganic chemistryBiochemistryMoleculePathologyEngineeringMedicineAlternative medicineMeat and Animal Product QualityBee Products Chemical AnalysisBiochemical effects in animals