Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion
Zongshuai Zhu, Rui Fang, Di Zhao, Ming Huang
Topics & Concepts
MalondialdehydeEmulsionChemistryMaillard reactionSarcoplasmCovalent bondDisulfide bondGlycationSoybean oilChromatographyFood scienceBiochemistryAntioxidantOrganic chemistryEndoplasmic reticulumReceptorAdvanced Glycation End Products researchMeat and Animal Product QualityProteins in Food Systems