Article, 2024

The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts

FOOD CHEMISTRY, ISSN 0308-8146, Volume 451, 10.1016/j.foodchem.2024.139435

Contributors

Zhang, Longteng 0000-0002-3872-9855 [1] [2] Duque-Estrada, Patricia [1] Li, Qian [1] [2] Gao, Song [3] Lametsch, Rene 0000-0002-4189-806X [1] Petersen, Iben Lykke 0000-0003-3304-0247 (Corresponding author) [1]

Affiliations

  1. [1] Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg C, Denmark
    2. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  2. [2] Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Peoples R China
    3. [NORA names: China; Asia, East];
  3. [3] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 10083, Peoples R China
    4. [NORA names: China; Asia, East]

Abstract

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Keywords

Extrusion, Natural antioxidants, Oxidative modification, Oxidized proteins, Plant protein

Data Provider: Clarivate

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