Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)

作者：Xiaohan Liu, Guifang Tian, Yakun Hou, Qing Zhang, Xiaoyan Li, Shuojing Zuo, Beiwei Zhu, Yaxin Sang · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136795 · 被引用次数：51 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides