The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex

Jingrong Cheng,Daobang Tang,Huaigu Yang,Xuping Wang,Mingjun Zhu,Xueming Liu

Food Chemistry（2021）

引用 24|浏览3

暂无评分

摘要

•Low dose of polyphenols helps improve the antioxidant activity of MP emulsion.•Mulberry polyphenols is not conducive to the stability of MP emulsion.•MDA has a definitive effect on the gelation of MP-mulberry polyphenol emulsion.•Mulberry polyphenol partially protect MPs from oxidative attack by high MDA dose.

查看译文

关键词

Myofibrillar protein,Mulberry polyphenols,Emulsifying property,Malondialdehyde,Emulsion gel

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要