Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties

作者：Zhanmei Jiang, Yifei Meng, Chenyue Hou, Chenyue Hou, Munkh‐Amgalan Gantumur, Yitong Gao, Yuxuan Huang, Siyuan Zhang, Yu Sun, Sukhbaatar Narantuya, Zhishen Mu, Juncai Hou · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.108730 · 被引用次数：42 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides