Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Research International |
Volume | 101 |
Pages (from-to) | 266-273 |
Number of pages | 8 |
ISSN | 0963-9969 |
DOIs | |
Publication status | Published - 2017 |
- Infrared spectroscopy, Structural modifications, Aggregation, Hydrophobicity, Denaturation, Meat processing
Research areas
ID: 185406170