ReviewFrontiers in nutrition2023
Lipid oxidation in foods and its implications on proteins.
Review in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 61 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
61 citing papers in PubMed.
- Nedd4L-mediated stabilization of morphogenetic protein receptor 2 in lung fibroblasts confers protection against pulmonary fibrosis.Signal transduction and targeted therapy · 2026Article
- Synergistic antibacterial system for beef preservation: alginate/carboxymethyl cellulose aerogel-loaded with oregano essential oil.Journal of the science of food and agriculture · 2026Article
- Sex-Dependent Changes in Quality and Flavor-Related Chemical Profiles ofFoods (Basel, Switzerland) · 2026Article
- Evaluation of the Biochemical, Colorimetric, and Microbiological Stability of Red Cabbage Anthocyanin Extracts for Application as Natural Indicators.Molecules (Basel, Switzerland) · 2026Article
- The storage condition and duration differentially affect the internal quality and oxidative stability of eggs from aged laying hens.Poultry science · 2026Article
- Physicochemical Quality and Chemical Safety of Commercial Wet Cat Food: Composition, Oxidation, Biogenic Amines, and Trace Elements.Journal of animal physiology and animal nutrition · 2026Article
- Lactobacillus Fermentum MCC2760 Mitigates Oxidized Oil-Induced Metabolic Dysfunction and Gut-liver axis Perturbations: A Two-Generation Study in rats.Probiotics and antimicrobial proteins · 2026Article
- From Fatty Acid Precursors to Off-Odor in Canned Antarctic Krill: Matrix-Dependent Odorant Expression Under Retort Sterilization Conditions.Foods (Basel, Switzerland) · 2026Article
- Effects of a Nanoparticle-Loaded PVA/SPI Pad on Microbial Proliferation and Quality Characteristics of Superchilled Pork.Foods (Basel, Switzerland) · 2026Article
- Ferroptosis bridges early-life oxidative stress and lifetime meat quality defects in broilers.Poultry science · 2026Article
- Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on freshness, flavor, water-holding capacity, and microstructure of beef during EPS-based distribution.Food chemistry: X · 2026Article
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- RLAnOxPeptide: an integrated framework combining transformer and reinforcement learning for efficient antioxidant peptide prediction and innovative design.Bioinformatics (Oxford, England) · 2026Article
- Pickering Emulsion Stabilized by Chitosan-ModifiedPharmaceuticals (Basel, Switzerland) · 2026Article
- Basil and Cinnamon Essential Oils Improve Oxidative Stability and Fatty Acid Composition of Vegetable Oil Blends During Deep-Frying.Foods (Basel, Switzerland) · 2026Article
- Lactoferrin and Its Enzymatic Hydrolysates as Natural Antimicrobial and Antioxidant Agents for Food Preservation.Foods (Basel, Switzerland) · 2026Article
- Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health.Molecules (Basel, Switzerland) · 2026Article
- Quality characteristics of chicken nuggets containing Protaetia brevitarsis seulensis larvae during refrigeratedstorage.Food science of animal resources · 2026Article
- Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues.Foods (Basel, Switzerland) · 2026Review
- Characterization and Schematic Modeling of Oxidized Fat Use in Swine Feeding: Metabolic and Productive Consequences-A Review.Animals : an open access journal from MDPI · 2026Review
1 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. Protein aggregation significantly affects protein physicochemical characteristics and biological functions, such as digestibility, foaming characteristics, and bioavailability, further reducing the edible and storage quality of food. This review provided an overview of lipid oxidation in foods; its implications on protein oxidation; and the assessment methods of lipid oxidation, protein oxidation, and protein aggregation. Protein functions before and after aggregation in foods were compared, and a discussion for future research on lipid or protein oxidation in foods was presented.
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