Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin-Reference-Cited by-同舟云学术

Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin

Published:2021-07-02 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Xin Luo¹²³,Zhang Yufeng²,Duan Wenshan²,Ai Mingyan¹,Song Hongbo²,Huang Qun²³^ORCID,Lu Jiankang¹

Affiliation:

1. Production and Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang Xinjiang843300China

2. College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China

3. School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang550000China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15213

Reference42 articles.

1. Modification of Casein by the Lipid Oxidation Product Malondialdehyde

2. Structural Stability of Amandin, a Major Allergen from Almond (Prunus dulcis), and Its Acidic and Basic Polypeptides

3. Effect of Herring Antifreeze Protein Combined with Chitosan Magnetic Nanoparticles on Quality Attributes in Red Sea Bream (Pagrosomus major)

4. Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment

5. Study of the nutritional, sensory and microbiological properties of food pastes made with baru almonds (Dipteryx alata vog.)

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