Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties-Reference-Cited by-同舟云学术

Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties

Published:2023-09 Issue: Volume:142 Page:108730
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jiang Zhanmei,Meng Yifei,Hou Chenyue,Gantumur Munkh-Amgalan,Gao Yitong,Huang Yuxuan,Zhang Siyuan,Sun Yu,Narantuya Sukhbaatar,Mu Zhishen,Hou Juncai^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Oxidative post-translational modifications controlling plant-pathogen interaction;Camejo;Plant Physiology and Biochemistry,2019

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