Work

Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins

Year: 2022

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2022.133262

Authors: Daojiu Zhang, Xu Yang, Yichun Wang, Biao Wang, Shaoyu Wang, Jinyang Chang, Suwen Liu, Hao Wang

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety, Hebei Normal University of Science and Technology

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: closed

OpenAlex ID: W4281294933

FWCI: 5.519

Cites: 27

Cited by: 48

Related to: 10