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Cod protein modifications induced by lipid oxidation-derived aldehydes: Insights into multi-aldehydes environment.

Ting-Qi Yang1, Shenghai Liu1, Kaiyu Jiang2

  • 1Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.

Food Chemistry
|June 11, 2026
PubMed
Summary

Multiple aldehydes like malondialdehyde, methylglyoxal, and phenylacetaldehyde significantly modify cod protein, affecting its structure and stability. This research clarifies complex food oxidation mechanisms.

Keywords:
Cod proteinLipid oxidationModificationMulti-aldehydes environment

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