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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
Citations (Scopus)
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Dive into the research topics of 'Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments'. Together they form a unique fingerprint.
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Keyphrases
Hydrophobicity
100%
Helix
100%
Aggregation Behavior
100%
Structural Modification
100%
Protein Denaturation
100%
Heat Treatment
100%
Behavior Modification
100%
Cooking Time
100%
Large Particle
50%
Fourier Transform Infrared Spectroscopy (FT-IR)
50%
Differential Scanning Calorimetry
50%
Deconvolution
50%
Surface Proteins
50%
Curve Fitting
50%
Fold Increase
50%
Fitting Method
50%
Processing Procedure
50%
Relative Proportion
50%
Thermogram
50%
Protein Structure
50%
Cooking Temperature
50%
Protein Aggregation
50%
Food Science
Biopolymer Denaturation
100%
Cooking Time
100%
Protein Aggregation
50%
Differential Scanning Calorimetry
50%
Protein Structure
50%
Fourier Transform Infrared Spectroscopy
50%
Cooking Temperature
50%