Impact of protein oxidation induced by different cooking methods in channel fish ( <i>Ietalurus punetaus</i> ) on structure and <i>in vitro</i> digestion of protein-Reference-Cited by-同舟云学术

Impact of protein oxidation induced by different cooking methods in channel fish ( Ietalurus punetaus ) on structure and in vitro digestion of protein

Published:2022-07-09 Issue:9 Volume:57 Page:6016-6027
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jiang Qixing¹²^ORCID,Zhang Zhiyun¹²,Yang Fang¹²^ORCID,Gao Pei¹²^ORCID,Yu Dawei¹²,Xu Yanshun¹²^ORCID,Xia Wenshui¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 China

2. Synergetic Innovation Center of Food Safety and Quality Control Jiangsu Province Wuxi 214122 China

Funder

Jiangsu Agriculture Research System

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15948

Reference40 articles.

1. In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

2. Effects of protein oxidation on the texture and water-holding of meat: a review

3. Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

4. Raman spectroscopic study of effect of the cooking temperature and time on meat proteins

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