Molecular Mechanisms Underlying the Effect of Lipid Oxidation Products on Digestibility and Conformation of Myoglobin under Thermal Treatment-Reference-Cited by-同舟云学术

Molecular Mechanisms Underlying the Effect of Lipid Oxidation Products on Digestibility and Conformation of Myoglobin under Thermal Treatment

Published:2023-07-25 Issue:30 Volume:71 Page:11615-11626
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhuang Yuan¹,Wang Junping¹,Dong Lu¹²,Zhang Yan²^ORCID,Zhou Xiaofei¹,Wang Shuo¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China

2. Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, People’s Republic of China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02639

Reference58 articles.

1. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects

2. Thermal processing implications on the digestibility of meat, fish and seafood proteins

3. Identification and Quantitation of the Lipation Product 2-Amino-6-(3-methylpyridin-1-ium-1-yl)hexanoic Acid (MP-Lysine) in Peanuts

4. Non-enzymatic glycation and glycoxidation protein products in foods and diseases: An interconnected, complex scenario fully open to innovative proteomic studies

5. Meat consumption and cancer risk: a critical review of published meta-analyses

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