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Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking

Jinling Li, Sadia Munir, Xiaoyue Yu, Tao Yin, Juan You, Ru Liu, Shanbai Xiong, Yang Hu

2020Food Chemistry135 citationsDOI

Topics & Concepts

Covalent bondMyofibrilChemistryMyosinDocking (animal)LinkerBiophysicsBiochemistryOrganic chemistryComputer scienceOperating systemBiologyMedicineNursingMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition
Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking | Litcius