Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

Author:

Mitra BhaskarORCID,Rinnan Åsmund,Ruiz-Carrascal JorgeORCID

Funder

The Danish Pig Levy Fund

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Evidence-based recommendations for optimal dietary protein intake in older people: A position paper from the PROT-AGE study group;Bauer;Journal of the American Medical Directors Association,2013

2. Raman spectroscopic study of effect of the cooking temperature and time on meat proteins;Berhe;Food Research International,2014

3. Theorem of PROTEINS IN BEEF MUSCLe;Bertola;Journal of Food Processing and Preservation,1994

4. Thermal processing;Boles,2010

5. In situ ATR-IR spectroscopy study of adsorbed protein: Visible light denaturation of bovine serum albumin on TiO2;Bouhekka;Applied Surface Science,2012

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