Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef

Mueed, Abdul; Ma, He; Madjirebaye, Philippe; Ali, Akhtar; Ali, Sajjad; Yu, Jingwen; Li, Jing; Deng, Ze-yuan

doi:10.1016/j.foodchem.2024.141256

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141256

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Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef

Abdul Mueed,

He Ma,

Philippe Madjirebaye

et al.

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Effect of reduced flaxseed cyclic peptide [1–9-NαC]-linusorb B2 (CLB) and its oxidized form on the oxidative stability of flaxseed oil

Deng,

Li,

Luo

et al. 2025

Food Chemistry

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Effect of reduced flaxseed cyclic peptide [1–9-NαC]-linusorb B2 (CLB) and its oxidized form on the oxidative stability of flaxseed oil

Deng,

Li,

Luo

et al. 2025

Food Chemistry

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Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef

Cited by 1 publication

References 35 publications

Effect of reduced flaxseed cyclic peptide [1–9-NαC]-linusorb B2 (CLB) and its oxidized form on the oxidative stability of flaxseed oil

Effect of reduced flaxseed cyclic peptide [1–9-NαC]-linusorb B2 (CLB) and its oxidized form on the oxidative stability of flaxseed oil

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