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Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate As Affected by the Addition of Amylopectin

Lin Chen, Rong Yang,Xiaojing Fan,Gongchen He,Zhengshan Zhao, Fangqu Wang,Yaping Liu,Mengyuan Wang,Minyi Han,Niamat Ullah,Xianchao Feng

Foods（2023）

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Key words
amylopectin,cooking loss,epigallocatechin-3-gallate,gel strength,myofibrillar protein gel,protein oxidation
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