Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions.
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DOI: 10.1016/j.foodchem.2017.10.111
Abstract: The dose-dependent effects of (-)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000 mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)-soybean oil emulsion systems were investigated. The results showed EGCG… read more here.
Keywords: protein soybean; oxidative stability; effects epigallocatechin; epigallocatechin gallate ... See more keywords