Effects of lipid peroxide on the structure and gel properties of ovalbumin
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DOI: 10.1016/j.procbio.2017.03.009
Abstract: Abstract Protein oxidation can influence the quality of food during processing and storage. In the present study, the sensitivity of ovalbumin (OVA) to oxidize radicals produced by peroxyl radical-generating system was investigated. Meanwhile, both structural… read more here.
Keywords: peroxide structure; lipid peroxide; effects lipid; structure gel ... See more keywords