Interactions between lycopene and myofibrillar proteins under different pH conditions: Implications for structural properties and in vitro digestibility

Food Hydrocolloids 2026

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Authors: Huang Jia, Min You, Yuehua Chen, Chunhui Zhang, Feng Huang

DOI: 10.1016/j.foodhyd.2026.112500

Cited by: 4

References: 40

Fields of Study & Subjects

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

References 40