.png){kind=icon}
.png){kind=icon}
Return
Lipid oxidation-derived modifications: Interfacial redistribution and structural rearrangement of proteins in an artificial oil body system
.png){kind=icon}
PRE
AI
Y
B
Y
DOI：10.1016/j.foodhyd.2026.113182.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• Pre-oxidized soybean oil altered protein behavior in artificial oil bodies. • Lipid oxidation products (LOP) hindered protein anchoring and rearrangement. • Semi-quantitative proteomics suggests interface-linked LOP adducts. • Reactive-residue-corrected LOP burden suggested a 7S > oleosin >11S trend. • Oleosin lipoxidation sites mainly occurred in hydrophilic regions.
Journal
IF:
12.4
Papers:
1.3W
Citations:
9.6W
Organization
Cited Papers