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Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the

Bhaskar Mitra1, Åsmund Rinnan1, Jorge Ruiz-Carrascal1

  • 1Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

Food Research International (Ottawa, Ont.)
|September 25, 2017
PubMed

Keywords:
AggregationDenaturationHydrophobicityInfrared spectroscopyMeat processingStructural modifications

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