Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 14, 2015, Pages 3766-3777

  Zhou, Feibai ^a   Sun, Weizheng ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

cold set; emulsion gel; malondialdehyde; myofibrillar protein; protein oxidation

Indexed keywords

ALDEHYDES; EMULSIFICATION; GELATION; GELS; IONIC STRENGTH; OIL SHALE; OIL WELLS; OXIDATION RESISTANCE; VISCOELASTICITY;

COLD-SET; EMULSION GEL; MALONDIALDEHYDE; MYOFIBRILLAR PROTEINS; PROTEIN OXIDATION;

PROTEINS;

EMULSION; GEL; MALONALDEHYDE; MUSCLE PROTEIN; SODIUM CHLORIDE;

ANALYSIS; ANIMAL; CHEMISTRY; ELASTICITY; EMULSION; GEL; MEAT; MUSCLE FIBRIL; OSMOLARITY; OXIDATIVE STRESS; PIG;

ANIMALS; ELASTICITY; EMULSIONS; GELS; MALONDIALDEHYDE; MEAT; MUSCLE PROTEINS; MYOFIBRILS; OSMOLAR CONCENTRATION; OXIDATIVE STRESS; SODIUM CHLORIDE; SWINE;

EID: 84927936612     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505916f     Document Type: Article

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