Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry-Reference-Cited by-同舟云学术

Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry

Published:2022-07 Issue: Volume:157 Page:111322
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nawaz Asad,Irshad Sana,Ali Khan Iftikhar,Khalifa Ibrahim,Walayat Noman,Muhammad Aadil Rana,Kumar Manoj,Wang Mingfu,Chen Feng,Cheng Ka-Wing,Lorenzo Jose Manuel

Funder

University of Vigo

Publisher

Elsevier BV

Subject

Food Science

Reference110 articles.

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3. A review on mechanism of inhibition of advanced glycation end products formation by plant derived polyphenolic compounds;Anwar;Mol. Biol. Rep.,2021

4. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding;Bao;Meat Sci.,2018

5. Effects of protein oxidation on the texture and water-holding of meat: A review;Bao;Crit. Rev. Food Sci. Nutr.,2019

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