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Updated: May 26, 2026

Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders
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pH-induced changes in hydrophobicity and key amino acid exposure regulate myoglobin digestibility

Hui Liu1,2, Yaxuan Li1,2,3, Kai Shan3

  • 1State Key Laboratory for Quality and Safety of Agro - Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.

Food Chemistry: X
|May 25, 2026
PubMed

Keywords:
DigestibilityHeme cavityHydrophobicityIn vitro digestionMyoglobin

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