Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein
Yang Tian, Songyi Lin, Pengfei Jiang, Guangshun Jiang, Zhijie Bao
Topics & Concepts
ChemistryMalondialdehydeEmulsionLipid peroxidationLipid oxidationYolkOxidative phosphorylationFourier transform infrared spectroscopyChromatographyNuclear chemistryBiochemistryChemical engineeringAntioxidantFood scienceEngineeringMeat and Animal Product QualityBee Products Chemical AnalysisPhytochemicals and Antioxidant Activities