Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

Bhaskar Mitra; Åsmund Rinnan; Jorge Ruiz Carrascal

doi:10.1016/j.foodres.2017.09.027

Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

Bhaskar Mitra, Åsmund Rinnan, Jorge Ruiz Carrascal

Food Analytics and Biotechnology

20 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Research International
Vol/bind	101
Sider (fra-til)	266-273
Antal sider	8
ISSN	0963-9969
DOI	https://doi.org/10.1016/j.foodres.2017.09.027
Status	Udgivet - nov. 2017

Adgang til dokumentet

10.1016/j.foodres.2017.09.027

Citationsformater

@article{984937c9d6374bd684c8b46a2228963e,

title = "Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments",

keywords = "Infrared spectroscopy, Structural modifications, Aggregation, Hydrophobicity, Denaturation, Meat processing",

author = "Bhaskar Mitra and {\AA}smund Rinnan and {Ruiz Carrascal}, Jorge",

year = "2017",

month = nov,

doi = "10.1016/j.foodres.2017.09.027",

language = "English",

volume = "101",

pages = "266--273",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

AU - Mitra, Bhaskar

AU - Rinnan, Åsmund

AU - Ruiz Carrascal, Jorge

PY - 2017/11

Y1 - 2017/11

KW - Infrared spectroscopy

KW - Structural modifications

KW - Aggregation

KW - Hydrophobicity

KW - Denaturation

KW - Meat processing

U2 - 10.1016/j.foodres.2017.09.027

DO - 10.1016/j.foodres.2017.09.027

M3 - Journal article

C2 - 28941693

SN - 0963-9969

VL - 101

SP - 266

EP - 273

JO - Food Research International

JF - Food Research International

ER -

Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

Adgang til dokumentet

Fingeraftryk

Citationsformater