Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
Chunlin Nie, Junyi Xiang, Jiabao Zheng, Xianqi Yao, Wei Wang, Igor Tomašević, Weizheng Sun
Topics & Concepts
MyofibrilChemistryFood scienceProtein aggregationBiochemistryMeat and Animal Product QualityBiochemical effects in animalsFood Quality and Safety Studies