Myofibrillar proteins protect paprika red while suffering gel disruption via pigment-induced disulfide bond cleavage

作者：Yan Li, Wei Gao, Pan Li, Lijun Qi, Ruijia Zhang, Hao Jia, Zhiyong Ma, Ikram Alouk, Duoxia Xu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143912 · 被引用次数：6 · 研究领域：Biochemical effects in animals、Protein Interaction Studies and Fluorescence Analysis、Biotin and Related Studies