Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)

Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)

Phenolic acids have a positive effect on the processing quality of myofibrillar protein (MP) gels. However, in this study, the addition of ferulic acid (FA) did not have a positive effect on MP gels. To address this issue, we performed the addition and observed the effects on the structure of MP gel...

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Bibliographic Details
Main Authors: Ziyi You, Yushan Chen, Wendi Teng, Ying Wang, Yuemei Zhang, Jinxuan Cao, Jinpeng Wang
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
ferulic acid
metal–phenolic acid
myofibrillar protein hydrogel
cross-linking network structure
Online Access:https://www.mdpi.com/2304-8158/14/8/1290
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