Effect of lipoxygenase-catalyzed linoleic acid oxidation and 4-hydroxy-2-nonenal on digestibility and gel properties of myofibrillar protein-Reference-Cited by-同舟云学术

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Effect of lipoxygenase-catalyzed linoleic acid oxidation and 4-hydroxy-2-nonenal on digestibility and gel properties of myofibrillar protein

Published:2024-10 Issue: Volume:61 Page:104882
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Feng Ruifang^ORCID,Zhang Huijuan,Ding Ning^ORCID,Ma Huawei,Luo Yongkang,Tan Yuqing,Wangtueai Sutee^ORCID,Hong Hui

Funder

National Aerospace Science Foundation of China

Earmarked Fund for China Agriculture Research System

Chiang Mai University

National Key Clinical Specialty Discipline Construction Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Reference47 articles.

1. Protein carbonylation: Molecular mechanisms, biological implications, and analytical approaches;Akagawa;Free Radical Research,2021

2. A concise appraisal of lipid oxidation and lipoxidation in higher plants;Alché;Redox Biology,2019

3. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;Critical Reviews in Food Science and Nutrition,1985

4. The reaction of myosin with malonaldehyde;Buttkus;Journal of Food Science,1967

5. The oxidative environment and protein damage;Davies;Biochimica et Biophysica Acta (BBA) - Proteins & Proteomics,2005

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