The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles

Minced lamb remains one of the most produced meat products in the meat industry, across both the food service and retail sectors. Tea polyphenols (TPs), renowned for their diverse biological activities, are increasingly being employed as natural food additives in research and development. Tea polyph...

書誌詳細
出版年:	Foods
主要な著者:	Xueyan Yun, Ganqi Yang, Limin Li, Ying Wu, Xujin Yang, Aiwu Gao
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2025-06-01
主題:	tea polyphenols freeze–thawed minced lamb emulsifying properties gelling properties protein conformation
オンライン･アクセス:	https://www.mdpi.com/2304-8158/14/13/2259

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