Behavior of Malondialdehyde and Its Whey Protein Adducts during In Vitro Simulated Gastrointestinal Digestion
Author:
Affiliation:
1. NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03947
Reference49 articles.
1. Dietary advanced lipid oxidation endproducts are risk factors to human health
2. The importance of lipid-derived malondialdehyde in diabetes mellitus
3. Oxidative processes in meat and meat products: Quality implications
4. Behavior of Malondialdehyde in Oil-in-Water Emulsions
5. Reactivity of Free Malondialdehyde during In Vitro Simulated Gastrointestinal Digestion
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1. Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties;Food Hydrocolloids;2023-09
2. Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions;Foods;2023-06-25
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