研究论文
Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions
Yungang Cao, Nasi Ai, Alma D. True, Youling L. Xiong
Jiangnan University State Key Laboratory of Food Science and Technology Shaanxi University of Science and Technology Beijing Technology and Business University
来源Food Chemistry
年份2017
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逐年被引趋势
22110
18
19
20
21
2222
23
24
25
26
关键指标
120
被引次数 · OpenAlex
5.49
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 4%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
39
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Proteins in Food Systems · Microencapsulation and Drying Processes
参考文献 39
DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
被引 16,195Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949
Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products
被引 511Yogesh Kumar, Deep Narayan Yadav, Tanbir Ahmad · Comprehensive Reviews in Food Science and Food Safety · 2015
Interaction of β‐casein with (−)‐epigallocatechin‐3‐gallate assayed by fluorescence quenching: effect of thermal processing temperature
被引 44Zhiyong He, Jie Chen, Sydney Moser · International Journal of Food Science & Technology · 2015
此处列出前 3 条
施引文献 120
Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols
被引 201Jingrong Cheng, Ming‐Jun Zhu, Xueming Liu · Food Chemistry · 2019
Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods
被引 193Mehdi Nikoo, Joe M. Regenstein, Hassan Ahmadi Gavlighi · Comprehensive Reviews in Food Science and Food Safety · 2018
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
被引 164Yaxuan Yang, Qiming Wang, Lin Lei · Food Hydrocolloids · 2020
按被引量排序，此处列出前 3 条