Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate
Author:
Affiliation:
1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
2. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf404099y
Reference36 articles.
1. Modifications of proteins by polyunsaturated fatty acid peroxidation products
2. Fluorescence due to interactions of oxidizing soybean oil and soy proteins
3. Kinetics of fluorescence formation in whole milk powders during oxidation
4. Effects of oxidative modification on thermal aggregation and gel properties of soy protein by malondialdehyde
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