Influence of Oxidative Modification by Malondialdehyde on Structure and Emulsifying Properties of Walnut Protein

WANG YaoSong,ZHANG WeiWei,MA TianYi,CAI Min,ZHANG YiFan,HU RongRong,TANG ChangBo

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Scientia Agricultura Sinica ›› 2020, Vol. 53 ›› Issue (16) : 3372-3384. DOI: 10.3864/j.issn.0578-1752.2020.16.014
FOOD SCIENCE AND ENGINEERING

Influence of Oxidative Modification by Malondialdehyde on Structure and Emulsifying Properties of Walnut Protein

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2020, 53(16): 3372-3384 https://doi.org/10.3864/j.issn.0578-1752.2020.16.014

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