Concepedia

Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols

Xiaoqin Diao, Haining Guan, Xinxin Zhao, Qian Chen, Baohua Kong

Meat Science · 2016 · 82 citations · 37 references

DOI

Concepts

References

37

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

Age-related changes in oxidized proteins.

Cynthia N. Oliver, Byungchan Ahn, Elena J. Moerman et al. · Journal of Biological Chemistry · 1987 · 1.3K citations · Full text

, , +17

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 489 citations

, , +13

Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

Min Hu, David Julian McClements, Eric A. Decker · Journal of Agricultural and Food Chemistry · 2003 · 457 citations

, , +17

Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 346 citations

, , +12