The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control.
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Influence of EGCG (<i>Epigallocatechin Gallate</i>) on Physicochemical-Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking.
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