Modulating molecular assembly behavior of myosin under freeze-thaw treatment using EGCG for improving gel and physicochemical properties at low ionic strength

Food Research International 2026

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Authors: Xi Zhou, Zhichao Xiao, Yatong Wang, Jianmei Zheng, Laixue Ni, Xianqi Yao, Lin Chen, Xianchao Feng, Yabin Niu

DOI: 10.1016/j.foodres.2026.118631

Cited by: 2

References: 56

Fields of Study & Subjects

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

References 56