(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

Published 2019 View Full Article

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Title
(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress
Authors
Keywords
EGCG, Emulsion, Malondialdehyde, Myofibrillar proteins, Water-holding capacity
Journal
FOOD CHEMISTRY
Volume 285, Issue -, Pages 139-146
Publisher
Elsevier BV
Online
2019-02-01
DOI
10.1016/j.foodchem.2019.01.147

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