Work

Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions

Year: 2017

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2017.10.111

Authors: Yungang Cao, Nasi Ai, Alma D. True, Youling L. Xiong

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, Shaanxi University of Science and Technology, Beijing Technology and Business University, University of Kentucky

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: bronze

Funders: Beijing Technology and Business University, National Institute of Food and Agriculture

Award: G6784148778

OpenAlex ID: W2766576252

FWCI: 6.389

Cites: 39

Cited by: 123

Related to: 10