Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study-Reference-Cited by-同舟云学术

Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study

Published:2021-05 Issue: Volume:343 Page:128544
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vaskoska Rozita^ORCID,Vénien Annie,Ha Minh,White Jason D.,Unnithan Ranjith R.,Astruc Thierry,Warner Robyn D.

Funder

Australian Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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4. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

5. Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy;Böcker;Journal of Agricultural and Food Chemistry,2006

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