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Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and

Jingya Chen1, Jiaxin Jin1, Yu Liu1

  • 1School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Food Chemistry
|May 4, 2024
PubMed

Keywords:
AggregatesEgg yolk proteinsFoaming propertyMalondialdehyde oxidationMolecular dockingStructural properties

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