The effect of high pressure on the functional properties of pork myofibrillar proteins

Research output: Contribution to journalJournal article

Original languageEnglish
JournalFood Chemistry
Volume196
Pages (from-to)1005-1015
Number of pages11
ISSN0308-8146
DOIs
Publication statusPublished - 2016

    Research areas

  • High pressure, Protein structure modification, Myofibrillar proteins, Protein functionality, SDS PAGE, NIR, LF-NMR, SEC-LS

ID: 163089659