Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate-Reference-Cited by-同舟云学术

Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate

Published:2019-09-09 Issue:12 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Niu Xiaoying¹,Wang Xiaoyan¹,Han Yating¹,Lu Cairu¹,Chen Xiaoqiao¹,Wang Taoyan¹,Xu Maojun¹,Zhu Qin¹^ORCID

Affiliation:

1. Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science Hangzhou Normal University Hangzhou People’s Republic of China

Funder

Hangzhou Science and Technology Bureau

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13041

Reference46 articles.

1. Modification of Casein by the Lipid Oxidation Product Malondialdehyde

2. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

3. Invited review: The effects of processing parameters on the flavor of whey protein ingredients

4. Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate

5. Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids

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