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  • 中文期刊(546167)
  • 外文期刊(3)
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期刊名称

  • food chemistry(1)
  • food science and human wellness(1)
  • lwt-food science and technology(1)

关键词

  • catechins; advanced glycation end products; myofibrillar protein; anti-aggregation; anti-oxidation(1)
  • peroxyl radical; glycosylation; myofibrillar proteins; n-epsilon-carboxymethyllysine; n-epsilon-carboxyethyllysine(1)
  • protein oxidation; glycated myofibrillar protein; structure changes; advanced glycation end products(1)

作者

  • Zhu, Zongshuai AND Bassey, Anthony Pius AND Huang, Ming AND Huang, Ming AND Khan, Iftikhar Ali(0)

机构

  • jiangsu acad agr sci, inst agr prod proc, nanjing 210095, peoples r china(3)
  • nanjing agr univ, coll food sci & technol, nanjing 210095, peoples r china(2)
  • nanjing huangjiaoshou food sci & technol co ltd, natl r&d ctr poultry proc technol, nanjing 211200, peoples r china(2)
  • nanjing agr univ, jiangsu collaborat innovat ctr meat prod & proc q, key lab meat proc & qual control, moe,key lab meat prod proc,moa, nanjing 210095, peoples r china(1)
  • nanjing huangjiaoshou food sci & technol co ltd, natl r&d, ctr poultry proc technol, nanjing 211200, jiangsu, peoples r china(1)
  • shandong new hope liuhe grp co ltd, qual control feed & prod livestock & poultry key, chengdu 610023, sichuan, peoples r china(1)

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年份

  • 2023(1)
  • 2021(2)
科研产出
资源类型: 外文期刊
作者:Zhu, Zongshuai(精确检索)
作者:Bassey, Anthony Pius(精确检索)
作者:Huang, Ming(精确检索)
作者:Huang, Ming(精确检索)
作者:Khan, Iftikhar Ali(精确检索)
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共3条记录
1Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Peroxyl radical; Glycosylation; Myofibrillar proteins; N-epsilon-carboxymethyllysine; N-epsilon-carboxyethyllysine

年份：2021

2Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Catechins; Advanced glycation end products; Myofibrillar protein; Anti-aggregation; Anti-oxidation

年份：2021

3The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

作者：

机构：

来源：FOOD SCIENCE AND HUMAN WELLNESS

关键词： Protein oxidation; Glycated myofibrillar protein; Structure changes; Advanced glycation end products

年份：2023

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