Work

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions

Year: 2024

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.4c06603

Authors: Dong Zhang, Zhi-Cheng Wu, Jing-Bing Xu, Nan-Xi Huang, Yong Tang, Chang Su, Jie Tang, Hong-Jun Li

Institutions: Xihua University, Southwest University

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

Funders: Department of Science and Technology of Sichuan Province, Natural Science Foundation of Sichuan Province

Awards: G1401025194, G4614065226

OpenAlex ID: W4404567267

FWCI: 3.058

Cites: 38

Cited by: 12

Related to: 10