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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
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Alfabetisk
Landbrug og biologi
aggregation behavior
92%
behavior modification
100%
chemistry
20%
cooking
61%
differential scanning calorimetry
22%
enthalpy
24%
extracts
11%
Fourier transform infrared spectroscopy
22%
heat
12%
heat treatment
54%
hydrophobicity
70%
pork
66%
protein denaturation
54%
protein structure
23%
proteins
22%
sampling
7%
surface proteins
25%
temperature
8%
Medicin og biovidenskab
Behavior Therapy
80%
Cooking
82%
Differential Scanning Calorimetry
27%
Fourier Transform Infrared Spectroscopy
25%
Hot Temperature
51%
Hydrophobic and Hydrophilic Interactions
73%
Membrane Proteins
18%
Pork Meat
89%
Protein Denaturation
66%
Proteins
24%
Temperature
15%
Ts-72
36%