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Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments. / Mitra, Bhaskar; Rinnan, Åsmund; Ruiz Carrascal, Jorge.
I:
Food Research International, Bind 101, 2017, s. 266-273.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Mitra, B
, Rinnan, Å & Ruiz Carrascal, J 2017, '
Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments',
Food Research International, bind 101, s. 266-273.
https://doi.org/10.1016/j.foodres.2017.09.027APA
Mitra, B.
, Rinnan, Å., & Ruiz Carrascal, J. (2017).
Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments.
Food Research International,
101, 266-273.
https://doi.org/10.1016/j.foodres.2017.09.027Vancouver
Mitra B
, Rinnan Å, Ruiz Carrascal J.
Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments.
Food Research International. 2017;101:266-273.
https://doi.org/10.1016/j.foodres.2017.09.027Author
Mitra, Bhaskar ; Rinnan, Åsmund ; Ruiz Carrascal, Jorge. / Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments. I: Food Research International. 2017 ; Bind 101. s. 266-273.
Bibtex
@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",
}
RIS
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
VL - 101
SP - 266
EP - 273
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -
