Effects of α,β-unsaturated aldehydes on the structural, oxidative, and digestive properties of oyster myofibrillar proteins during thermal processing
Year: 2025
Type: article
Language: en
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Zhengze Quan
raw_affiliation_strings: Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
raw_author_name: Mengdan Hou
raw_affiliation_strings: Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
raw_author_name: Shihong Zhong
raw_affiliation_strings: Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
raw_author_name: Xiaoming Guo
raw_affiliation_strings: Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
raw_author_name: Xiuping Dong
raw_affiliation_strings: Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
raw_author_name: Beiwei Zhu
raw_affiliation_strings: Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: zhubeiwei@szu.edu.cn
raw_author_name: Yuanyuan Hu
raw_affiliation_strings: Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China. Electronic address: huyy_90211@szu.edu.cn