Metal-Phenolic Networks Delay the Oxidation of Alkaline High-Protein Gel Foods: Improving the Quality of Coated Tofu.

As illustrated in Figure 3 B, soluble protein content exhibited an increasing trend with prolonged cold storage across all sample groups, likely due to disintegration of the protein gel network and dissociation of large protein aggregates into soluble low-molecular-weight fragments.

also in 63,971 other papers