Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein

作者：Ying Li, Yijun Zhang, Gongchen He, Ziyan Qiao, Rong Yang, Xi Zhou, Lin Chen, Xianchao Feng · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140655 · 被引用次数：17 · 研究领域：Tea Polyphenols and Effects、Meat and Animal Product Quality、Proteins in Food Systems