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...

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Bibliographic Details
Published in:	Foods
Main Authors:	Xueyan Yun, Ganqi Yang, Limin Li, Ying Wu, Xujin Yang, Aiwu Gao
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Subjects:	tea polyphenols freeze–thawed minced lamb emulsifying properties gelling properties protein conformation
Online Access:	https://www.mdpi.com/2304-8158/14/13/2259

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