The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study

The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study

The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4...

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Bibliographic Details
Main Authors: Tingting Tang, Ruyi Zhang, Cuihua Chang, Junhua Li, Luping Gu, Yanjun Yang, Yujie Su
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
antioxidants
egg
molecular docking
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/14/2/295
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