ReviewFoods (Basel, Switzerland)2020
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
49 citing papers in PubMed, 163 citations in OpenAlex.
- Extraction method-dependent structure-function relationships of Astragali complanati semen protein: Implications for its application as a novel plant protein ingredient.Food chemistry: X · 2026Article
- Bromelain-induced physicochemical and structural changes in beef myofibrillar proteins and their molecular interaction mechanisms.Food chemistry: X · 2026Article
- Peroxyl radical-mediated oxidative crosslinking of faba and pea proteins: Differential aggregation behavior and implications for protein structuring.Food chemistry: X · 2026Article
- Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp-Oat Press Cake Matrices.Foods (Basel, Switzerland) · 2026Article
- Interaction Mechanism of Bovine Myosin Oxidation Inhibition by Epicatechin Gallate: Insights from Molecular Docking and Thermodynamic Analysis.Foods (Basel, Switzerland) · 2026Article
- Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins.Journal of the science of food and agriculture · 2026Article
- Quantitative assessment of the repeatability of PermaGel as a ballistic tissue simulant.International journal of legal medicine · 2026Article
- Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition.Food chemistry: X · 2026Article
- Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality.Foods (Basel, Switzerland) · 2026Review
- Canola Meal in Poultry Diet: Impact on pH, Color, Drip Loss, Nutritional Composition and Oxidative Status of Fresh and Stored Meat.Animals : an open access journal from MDPI · 2026Article
- Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.Journal of the science of food and agriculture · 2026Article
- Mechanism of interaction betweenFood chemistry: X · 2026Article
- Effects of 2,2'-Azobis(2-amidinopropane) dihydrochloride (AAPH) on Functional Properties and Structure of Winged Bean Protein.Foods (Basel, Switzerland) · 2025Article
- Effect of Emerging Contaminants (Sucralose) at Relevant Concentrations on Functional Properties in Fish Muscle of Common Carp (Foods (Basel, Switzerland) · 2025Article
- Mechanisms of Quality Preservation in Golden Pomfret Fish Balls Treated with Ultra-High Pressure During Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2025Article
- Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing.Journal of food science · 2025Article
- Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review.Food chemistry: X · 2025Review
- Effect of protein oxidation on the quality of abalone (Food chemistry: X · 2025Article
- Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage.Foods (Basel, Switzerland) · 2025Article
- Role of protein and lipid oxidation in hardening of high-protein bars during storage.Journal of food science · 2025Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.