Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies
Jingya Chen, Jiaxin Jin, Yu Liu, Mengbin Zhao, Zeliang Qi, Wen‐Jing Shi, Yangyang Li, Shiling Lu, Juan Dong, Qingling Wang
Topics & Concepts
MalondialdehydeChemistryYolkDocking (animal)Hydrogen bondSolubilityFood chemistryZeta potentialChromatographyBiochemistryChemical engineeringFood scienceOrganic chemistryOxidative stressCatalysisReaction mechanismMoleculeGreen chemistryEngineeringNursingNanoparticleMedicineMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes