Thermal-induced interactions between soy protein isolate and malondialdehyde: Effects on protein digestibility, structure, and formation of advanced lipoxidation end products
Yazhou Ji, Ruican Wang, Yuanyifei Wang, Dongfei Tan, Yaya Wang, Yuekun Wu, Haoxin Cui, Yan Zhang, Shuo Wang, Haoxin Cui, Yan Zhang, Shuo Wang
Topics & Concepts
MalondialdehydeSoy proteinChemistryFood scienceProtein digestibilityBiochemistryAntioxidantProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality