Soy Protein Isolate Ameliorate Gel Properties by Regulating the Non-Covalent Interaction Between Epigallocatechin-3-gallate and Myofibrillar Protein
FOOD CHEMISTRY（2024）
关键词
Soy protein isolate,Epigallocatechin-3-gallate,Myofibrillar protein,Molecular docking,Cooking loss,Gel strength
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