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Ying-Ying Cao

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Sep 2026

Effects of Maillard glycosylation with different saccharides on structural, antioxidant and functional properties of porcine myosin.

Myosin is a crucial protein that contributes to the processing performance of meat products. This study investigated the effects of Maillard glycosylation with glucose, sucrose, and β-glucan on the structural, antioxidant, and functional properties of porcine myosin. During 0-8 h of reaction, the glycosylation degree,...

Ying-Ying Cao, Xiao-Rui Guo, Wen-Jie Liu et al. · 0 citations

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