Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb

Author:

Han Tianlong,Wang Zixuan,Li Chunxiao,Wang Tongtong,Xiao Tong,Sun Yuxuan,Wang Shiyu,Wang Min,Gai Shengmei,Hou Bo,Liu Dengyong

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. The potential for dual energy x-ray absorptiometry to predict lamb eating quality;Anderson;Meat Science,2021

2. Protein oxidation analysis based on comparative proteomic of russian sturgeon (acipenser gueldenstaedti) after sous-vide cooking;Cai;Food Control,2020

3. Effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket;Chian;Foods,2021

4. Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products;Dong;Food Chemistry,2019

5. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959

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