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The role of oleic acid-induced aggregation and glycation modifications in peptide release from duck myofibrillar

Han Qiao1, Zongshuai Zhu2, Jingxin Sun3

  • 1College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

Food Chemistry
|July 13, 2026
PubMed

Keywords:
Advanced glycation end productsAggregationDuck meatIn vitro digestionLipid oxidationMyofibrillar proteinsProtein oxidation

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