Author:
Cui Xuhai,Xiong Youling L.,Kong Baohua,Zhao Xinhuai,Liu Ning
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference28 articles.
1. Butterfield, D. A., & Stadtman, E. R. (1997). Protein oxidation processes in aging brain. Advances in Cell Aging and Gerontology, 2, 161–191.
2. Cocup, R. O., & Sanderson, W. B. (1987). Functionality of dairy ingredients in bakery products. Food Technologist, 41, 86–89.
3. Damodaran, S. (1997). Food proteins: An overview. In S. Damodaran & A. Paraf (Eds.), Food proteins and their applications (pp. 1–24). New York: Marcel Dekker.
4. Davies, K. J. A., Delsignore, M. E., & Lin, S. W. (1987). Protein damage and degradation by oxygen radicals. II. Modification of amino acids. The Journal of Biological Chemistry, 262, 9902–9907.
5. de Wit, J. N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, 81, 597–608.
Cited by
70 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献