Changes of myofibrillar proteins structural and functional properties in presence of selected glycosides, triterpenes and polyphenols

Food Chemistry 2026

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Authors: Katarzyna Leicht, Charles Odilichukwu R. Okpala, Gökhan Uğur Atıl, Milena Corredig, Małgorzata Korzeniowska
DOI: 10.1016/j.foodchem.2025.147802
Cited by: 0
References: 81

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
507
Pages
147802–147802
Publication date
1 January 2026
Language
EN