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The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

Zongshuai Zhu Anthony Pius Bassey Ming Huang Iftikhar Ali Khan

食品科学与人类健康(英文)2023，Vol.12Issue(5)：P.1571-1579,9.

食品科学与人类健康(英文)2023，Vol.12Issue(5)：P.1571-1579,9.DOI:10.1016/j.fshw.2023.02.013

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

Zongshuai Zhu ¹Anthony Pius Bassey ¹Ming Huang ²Iftikhar Ali Khan³

作者信息

1. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China National R&D Center for Poultry Processing Technology,Nanjing Huangjiaoshou Food Science and Technology Co.,Ltd.,Nanjing 211200,China
3. Institution of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210095,China
折叠

摘要

关键词

Protein oxidation/Glycated myofibrillar protein/Structure changes/Advanced glycation end products

分类

轻工纺织

引用本文复制引用

Zongshuai Zhu,Anthony Pius Bassey,Ming Huang,Iftikhar Ali Khan..The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation[J].食品科学与人类健康(英文),2023,12(5):P.1571-1579,9.

基金项目

supported by National Key R&D Program of China(2021YFD2100104) （2021YFD2100104）

griculture Research System of China(CARS-41-Z) （CARS-41-Z）

Science and Technology Project of Nanjing City(202002040) （202002040）

Jiangsu Province Policy Guidance Program(BX2020008) （BX2020008）

Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX21_0579),China。（KYCX21_0579）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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