Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Author:
Funder
National Research Foundation of Korea
Konkuk University
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e89
Reference20 articles.
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3. Pressure effects on intra- and intermolecular interactions within proteins;Boonyaratanakornkit;Biochim Biophys A,2002
4. Effects of high pressure on meat: A review;Cheftel;Meat Sci,1997
5. Interfacial free energy as the key to the pressure-induced deceleration of ice nucleation;Espinosa;Phys Rev Lett,2016
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