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The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein

This study aimed to investigate the structural characteristics and gelation behavior of myofibrillar proteins (MPs) with or without clove extract (CE) at different oxidation times (0, 1, 3, and 5 h). Circular dichroism spectra and Fourier transform infrared spectra showed that samples with CE additi...

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Detalles Bibliográficos
Autores principales:	Ma, Jinming, Pan, Deyin, Dong, Ying, Diao, Jingjing, Chen, Hongsheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265466/ https://www.ncbi.nlm.nih.gov/pubmed/35804785 http://dx.doi.org/10.3390/foods11131970

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