The effect of high pressure on the functional properties of pork myofibrillar proteins
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Chemistry |
Volume | 196 |
Pages (from-to) | 1005-1015 |
Number of pages | 11 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2016 |
- High pressure, Protein structure modification, Myofibrillar proteins, Protein functionality, SDS PAGE, NIR, LF-NMR, SEC-LS
Research areas
ID: 163089659