Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking

Food Chemistry - Tập 345 - Trang 128655 - 2021
Jinling Li1,2, Sadia Munir1,2, Xiaoyue Yu1,2, Tao Yin1,2, Juan You1,2, Ru Liu1,2, Shanbai Xiong1,2, Yang Hu1,2
1College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, PR China
2Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, PR China

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