Yijia Zhu

Natural thiol ergothioneine: a potential anti-glycation agent for bovine serum albumin and its mode of action

The Maillard reaction is ubiquitous in food processing, imparting desirable color and flavor. However, excessive protein glycation leads to the formation of advanced glycation end products (AGEs) and protein cross‑linking, causing nutritional loss and potential hazards. This stud...