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Food Reviews International Volume 39, 2023 - Issue 8
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Review

Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation

Xing Chena State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8730-8029View further author information
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Kaiwen Chena State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
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Lingying Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Li Lianga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
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Xinglian Xub Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
Pages 5637-5665 | Published online: 26 Jun 2022

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Yuemei Zhang, Genpeng Bai, Guofeng Jin, Ying Wang, Jinpeng Wang, Eero Puolanne & Jinxuan Cao. (2022) Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Articles from other publishers (1)

Ying Xu, Jun Qi, Manman Yu, Ruishu Zhang, Hengxun Lin, Huimin Yan, Chao Li, Jingmin Jia & Yong Hu. (2023) Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels. Food Chemistry 423, pages 136348.
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