The effect of high pressure on the functional properties of pork myofibrillar proteins

Alberto Blak Grossi; Karsten Olsen; Jose Tomas Bolumar Garcia; Åsmund Rinnan; Lars Holm Øgendal; Vibeke Orlien

doi:10.1016/j.foodchem.2015.10.062

The effect of high pressure on the functional properties of pork myofibrillar proteins

Alberto Blak Grossi, Karsten Olsen, Jose Tomas Bolumar Garcia, Åsmund Rinnan, Lars Holm Øgendal, Vibeke Orlien

75 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	196
Sider (fra-til)	1005-1015
Antal sider	11
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2015.10.062
Status	Udgivet - 1 apr. 2016

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10.1016/j.foodchem.2015.10.062

Citationsformater

@article{1f6c73084b984237a9d765c50b8d9de2,

title = "The effect of high pressure on the functional properties of pork myofibrillar proteins",

keywords = "High pressure, Protein structure modification, Myofibrillar proteins, Protein functionality, SDS PAGE, NIR, LF-NMR, SEC-LS",

author = "Grossi, {Alberto Blak} and Karsten Olsen and {Bolumar Garcia}, {Jose Tomas} and {\AA}smund Rinnan and {\O}gendal, {Lars Holm} and Vibeke Orlien",

year = "2016",

month = apr,

day = "1",

doi = "10.1016/j.foodchem.2015.10.062",

language = "English",

volume = "196",

pages = "1005--1015",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - The effect of high pressure on the functional properties of pork myofibrillar proteins

AU - Grossi, Alberto Blak

AU - Olsen, Karsten

AU - Bolumar Garcia, Jose Tomas

AU - Rinnan, Åsmund

AU - Øgendal, Lars Holm

AU - Orlien, Vibeke

PY - 2016/4/1

Y1 - 2016/4/1

KW - High pressure

KW - Protein structure modification

KW - Myofibrillar proteins

KW - Protein functionality

KW - SDS PAGE

KW - NIR

KW - LF-NMR

KW - SEC-LS

U2 - 10.1016/j.foodchem.2015.10.062

DO - 10.1016/j.foodchem.2015.10.062

M3 - Journal article

C2 - 26593583

SN - 0308-8146

VL - 196

SP - 1005

EP - 1015

JO - Food Chemistry

JF - Food Chemistry

ER -

The effect of high pressure on the functional properties of pork myofibrillar proteins

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