{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T19:44:42Z","timestamp":1792784682078,"version":"4.5.0"},"reference-count":47,"publisher":"American Chemical Society (ACS)","issue":"37","license":[{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"name":"National Natural Science Foundation of China (NSFC)","award":["32372267"],"award-info":[{"award-number":["32372267"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,23]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Mechanisms underlying myofibrillar protein (MP)\u2013quercetin interactions and the effects of these interactions on interfacial film formation and MP emulsification properties were investigated. These interactions represent an enthalpy-driven, spontaneous, and exothermic process predominantly driven by hydrogen bonds, van der Waals forces, hydrophobic interactions, and disulfide bonds. Myosin showed multiple binding sites for quercetin. Partial unfolding of MPs was observed at low quercetin concentrations (10 and 50 \u03bcmol\/g), accelerating the rates of interfacial diffusion, penetration, and rearrangement of MPs. This improved interfacial film elasticity and mechanical strength, increasing interfacial protein content, reducing MP emulsion particle size, and enhancing emulsion stability. However, MP aggregation and MP\u2013quercetin complex formation were observed at high quercetin concentrations (100 and 200 \u03bcmol\/g), which impaired the interfacial adsorption and emulsifying performance of MPs. These findings were validated by analyzing MP emulsion microstructures. These results offer a theoretical basis for polyphenol application in emulsified meat products.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c07610","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T15:01:35Z","timestamp":1789052495000},"page":"29517-29531","source":"Crossref","is-referenced-by-count":0,"title":["Interactions between\nMyofibrillar Proteins and Quercetin:\nUnderlying Mechanisms and Effects on Interfacial Film Formation and\nEmulsion Stability"],"prefix":"10.1021","volume":"74","author":[{"given":"Chang","family":"Liu","sequence":"first","affiliation":[{"name":"Bohai University , , , ,","place":["Jinzhou, Liaoning, China, 121013"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongxue","family":"Guo","sequence":"additional","affiliation":[{"name":"Bohai University , , , ,","place":["Jinzhou, Liaoning, China, 121013"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1770-8200","authenticated-orcid":true,"given":"Na","family":"Jia","sequence":"additional","affiliation":[{"name":"Bohai University , , , ,","place":["Jinzhou, Liaoning, China, 121013"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Zheng","sequence":"additional","affiliation":[{"name":"Bohai University , , , ,","place":["Jinzhou, Liaoning, China, 121013"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Duoduo","family":"Zheng","sequence":"additional","affiliation":[{"name":"Bohai University , , , ,","place":["Jinzhou, Liaoning, China, 121013"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4588-9985","authenticated-orcid":true,"given":"Dengyong","family":"Liu","sequence":"additional","affiliation":[{"name":"Bohai University , , , ,","place":["Jinzhou, Liaoning, China, 121013"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,9,10]]},"reference":[{"key":"2026092310090210800_cit1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114132","article-title":"Covalent interactions between rabbit myofibrillar proteins\nand quercetin: A promising approach to enhance protein antioxidant\ncapacity and thermal stability","volume":"171","author":"Su","year":"2022","journal-title":"LWT"},{"key":"2026092310090210800_cit2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140884","article-title":"Role of sodium pyrophosphate and\ncatechin in the enzymatic hydrolysis of oxidatively damaged myofibrillar\nprotein gels in vitro: Mechanistic insights","volume":"461","author":"Ma","year":"2024","journal-title":"Food Chem."},{"key":"2026092310090210800_cit3","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108394","article-title":"Modification of structural and functional\ncharacteristics of casein treated with quercetin via two interaction\nmodes: Covalent and non-covalent interactions","volume":"137","author":"Ke","year":"2023","journal-title":"Food Hydrocolloids"},{"issue":"13","key":"2026092310090210800_cit4","doi-asserted-by":"publisher","first-page":"4066","DOI":"10.1021\/acs.jafc.1c05840","article-title":"Soluble Aggregates\nof Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure\nand Resistance to In Vitro Gastric Digestion","volume":"70","author":"Chen","year":"2022","journal-title":"J. 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