Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil–water interface
Guangyao Zhang, Xinxin Bi, Rongrong Wang, Zhiwan Yin, Yue Zheng, Xinyan Peng, Na Jia, Dengyong Liu
Topics & Concepts
EmulsionCatechinChemistryMyofibrilMyosinAdsorptionSoybean oilPolyphenolChromatographyOil dropletAntioxidantOrganic chemistryFood scienceBiochemistryProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition