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

Research output: Contribution to journalJournal article

Original languageEnglish
JournalFood Research International
Volume101
Pages (from-to)266-273
Number of pages8
ISSN0963-9969
DOIs
Publication statusPublished - 2017

    Research areas

  • Infrared spectroscopy, Structural modifications, Aggregation, Hydrophobicity, Denaturation, Meat processing

ID: 185406170