Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (<i>Juglans regia</i> L.) Protein Isolates.

Zhao, Jinjin; Han, Miaomiao; Wu, Qingzhi; Mao, Xiaoying; Zhang, Jian; Lu, Zhenkang

Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates.

Zhao, Jinjin; Han, Miaomiao; Wu, Qingzhi; Mao, Xiaoying; Zhang, Jian; Lu, Zhenkang.

Afiliación

Zhao J; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Han M; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Wu Q; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Mao X; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Zhang J; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Lu Z; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.

Foods ; 11(24)2022 Dec 19.

Article en En | MEDLINE | ID: mdl-36553844

Palabras clave

LC-MS/MS identification; aggregates; digestion products; oxidative modification mechanism; walnut protein isolates

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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