Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling-Reference-Cited by-同舟云学术

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Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling

Published:2024-11 Issue: Volume:195 Page:114945
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xiang Xiaole,Chen Le,Dong Shiqin,Li Zixiao,Liu Yongle,Wu Yingqun,Li Shugang,Ye Lin

Publisher

Elsevier BV

Reference36 articles.

1. Structural and functional basis of phospholipid oxygenase activity of bacterial lipoxygenase from Pseudomonas aeruginosa;Banthiya;Biochimica et Biophysica Acta (BBA)-Molecular and Cell Biology of Lipids,2016

2. Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature;Cao;Lwt,2020

3. Changes in gel characteristics of egg white under strong alkali treatment;Chen;Food Hydrocolloids,2015

4. Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation;Feng;Lwt,2020

5. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates;Gao;Food Chemistry,2024

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