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

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

74 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 - 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",

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

Y1 - 2017

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 -