A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

LWT

Volumn 50, Issue 2, 2013, Pages 451-458

  Cucu, Tatiana ^a   Devreese, Bart ^a   Kerkaert, Barbara ^a   Mestdagh, Frédéric ^a   Sucic, Martina ^a   Van De Perre, Inez ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Amino acid degradation; Protein aggregation; Protein oxidation; Soybean proteins; Unsaturated oils

Indexed keywords

ADDITION REACTIONS; AMINO ACIDS; FOOD PRODUCTS; OXIDATION; SOYBEAN OIL;

AMINO ACID DEGRADATIONS; PROTEIN AGGREGATION; PROTEIN OXIDATION; SOYBEAN PROTEINS; UNSATURATED OIL;

PROTEINS;

GLYCINE MAX;

EID: 84867869865     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.027     Document Type: Article

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