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. 2019 Sep 3;24(17):3205. doi: 10.3390/molecules24173205

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Changes in emulsifying activity (EAI) and emulsification stability (ESI) of oxidized myofibrillar protein (MP) treated with chlorogenic acid. Control: nonoxidized; Ox: oxidized; Ox + CA₆, Ox + CA₃₀, and Ox + CA₁₅₀: oxidized in the presence of CA at 6, 30, and 150 μM/g protein, respectively. Different lowercase letters denote significant differences (p < 0.05).