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The effect of high pressure on the functional properties of pork myofibrillar proteins. / Grossi, Alberto Blak; Olsen, Karsten; Bolumar Garcia, Jose Tomas; Rinnan, Åsmund; Øgendal, Lars Holm; Orlien, Vibeke.
In:
Food Chemistry, Vol. 196, 2016, p. 1005-1015.
Research output: Contribution to journal › Journal article › peer-review
Harvard
Grossi, AB
, Olsen, K, Bolumar Garcia, JT
, Rinnan, Å, Øgendal, LH & Orlien, V 2016, '
The effect of high pressure on the functional properties of pork myofibrillar proteins',
Food Chemistry, vol. 196, pp. 1005-1015.
https://doi.org/10.1016/j.foodchem.2015.10.062APA
Grossi, A. B.
, Olsen, K., Bolumar Garcia, J. T.
, Rinnan, Å., Øgendal, L. H., & Orlien, V. (2016).
The effect of high pressure on the functional properties of pork myofibrillar proteins.
Food Chemistry,
196, 1005-1015.
https://doi.org/10.1016/j.foodchem.2015.10.062Vancouver
Grossi AB
, Olsen K, Bolumar Garcia JT
, Rinnan Å, Øgendal LH, Orlien V.
The effect of high pressure on the functional properties of pork myofibrillar proteins.
Food Chemistry. 2016;196:1005-1015.
https://doi.org/10.1016/j.foodchem.2015.10.062Author
Grossi, Alberto Blak ; Olsen, Karsten ; Bolumar Garcia, Jose Tomas ; Rinnan, Åsmund ; Øgendal, Lars Holm ; Orlien, Vibeke. / The effect of high pressure on the functional properties of pork myofibrillar proteins. In: Food Chemistry. 2016 ; Vol. 196. pp. 1005-1015.
Bibtex
@article{1f6c73084b984237a9d765c50b8d9de2,
title = "The effect of high pressure on the functional properties of pork myofibrillar proteins",
keywords = "High pressure, Protein structure modification, Myofibrillar proteins, Protein functionality, SDS PAGE, NIR, LF-NMR, SEC-LS",
author = "Grossi, {Alberto Blak} and Karsten Olsen and {Bolumar Garcia}, {Jose Tomas} and {\AA}smund Rinnan and {\O}gendal, {Lars Holm} and Vibeke Orlien",
year = "2016",
doi = "10.1016/j.foodchem.2015.10.062",
language = "English",
volume = "196",
pages = "1005--1015",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - The effect of high pressure on the functional properties of pork myofibrillar proteins
AU - Grossi, Alberto Blak
AU - Olsen, Karsten
AU - Bolumar Garcia, Jose Tomas
AU - Rinnan, Åsmund
AU - Øgendal, Lars Holm
AU - Orlien, Vibeke
PY - 2016
Y1 - 2016
KW - High pressure
KW - Protein structure modification
KW - Myofibrillar proteins
KW - Protein functionality
KW - SDS PAGE
KW - NIR
KW - LF-NMR
KW - SEC-LS
U2 - 10.1016/j.foodchem.2015.10.062
DO - 10.1016/j.foodchem.2015.10.062
M3 - Journal article
C2 - 26593583
VL - 196
SP - 1005
EP - 1015
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
