Reactions of Oxidized Lipids with Protein. Part XII. Interactions of Polar Groups of Lipids with Nonlipidic Substances
Author:
Publisher
Wiley
Subject
Food Science
Reference27 articles.
1. Oxidized fatty acid-protein complexes
2. Factors influencing the formation of complexes between oxidized lipids and proteins
3. Reaktion oxydierter Lipide mit Eiweißstoffen 4. Mitt. Die Bindung oxydierter Lipide an Casein
4. Complex formation between oxidized lipids and egg albumin
5. Reaktionen oxydierter Lipide mit Eiweißstoffen. 1. Mitt. Extrahierbarkeit der Komplexe oxydierter Fette mit Polyamid in Gegenwart von Wasser
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2. Silver nanofiber assisted lipid extraction from biomass of a Louisiana Chlorella vulgaris/Leptolyngbya sp. co-culture;Chemical Engineering Journal;2013-06
3. Quality of Lipids of Indian Deep Fat Fried Food Products;Lipid / Fett;1990-01
4. Lipid hydroperoxide reactivity with proteins and amino acids: a review;Journal of Agricultural and Food Chemistry;1979-03
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