“…Salting is a widespread technique of food preservation, but knowledge on the impact of NaCl on protein oxidative stability is limited. Hence, to provide further insight into the redox properties of NaCl on protein oxidation, Cao et al [14] investigated the influence of increasing concentrations of NaCl (0-500 mM) on the oxidative stability of filled hydrogel stabilized with heat-denatured whey protein concentrate. Notably, higher NaCl concentrations significantly promoted the oxidation of lipids and proteins, hence affecting the oxidative stability of filled hydrogels.…”