Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking

Bibliographic Details
Published in:Food Biophysics
Main Authors: Zhang, Zhiyun, Pham, Hung, Tan, Yunbing, Zhou, Hualu, McClements, David Julian
Other Authors: Good Food Institute, National Institute of Food and Agriculture
Format: Article in Journal/Newspaper
Language:English
Published: Springer Science and Business Media LLC 2021
Subjects:
Applied Microbiology and Biotechnology
Bioengineering
Biophysics
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1007/s11483-021-09690-y
https://link.springer.com/content/pdf/10.1007/s11483-021-09690-y.pdf
https://link.springer.com/article/10.1007/s11483-021-09690-y/fulltext.html
id crspringernat:10.1007/s11483-021-09690-y
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spelling crspringernat:10.1007/s11483-021-09690-y 2023-05-15T15:29:32+02:00 Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking Zhang, Zhiyun Pham, Hung Tan, Yunbing Zhou, Hualu McClements, David Julian Good Food Institute National Institute of Food and Agriculture 2021 http://dx.doi.org/10.1007/s11483-021-09690-y https://link.springer.com/content/pdf/10.1007/s11483-021-09690-y.pdf https://link.springer.com/article/10.1007/s11483-021-09690-y/fulltext.html en eng Springer Science and Business Media LLC https://www.springer.com/tdm https://www.springer.com/tdm Food Biophysics volume 16, issue 4, page 512-519 ISSN 1557-1858 1557-1866 Applied Microbiology and Biotechnology Bioengineering Biophysics Food Science Analytical Chemistry journal-article 2021 crspringernat https://doi.org/10.1007/s11483-021-09690-y 2022-01-04T08:16:51Z Article in Journal/Newspaper Atlantic salmon Salmo salar Springer Nature (via Crossref) Food Biophysics 16 4 512 519
institution Open Polar
collection Springer Nature (via Crossref)
op_collection_id crspringernat
language English
topic Applied Microbiology and Biotechnology
Bioengineering
Biophysics
Food Science
Analytical Chemistry
spellingShingle Applied Microbiology and Biotechnology
Bioengineering
Biophysics
Food Science
Analytical Chemistry
Zhang, Zhiyun
Pham, Hung
Tan, Yunbing
Zhou, Hualu
McClements, David Julian
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking
topic_facet Applied Microbiology and Biotechnology
Bioengineering
Biophysics
Food Science
Analytical Chemistry
author2 Good Food Institute
National Institute of Food and Agriculture
format Article in Journal/Newspaper
author Zhang, Zhiyun
Pham, Hung
Tan, Yunbing
Zhou, Hualu
McClements, David Julian
author_facet Zhang, Zhiyun
Pham, Hung
Tan, Yunbing
Zhou, Hualu
McClements, David Julian
author_sort Zhang, Zhiyun
title Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking
title_short Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking
title_full Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking
title_fullStr Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking
title_full_unstemmed Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking
title_sort investigation of protein denaturation and textural changes of atlantic salmon (salmo salar) during simulated cooking
publisher Springer Science and Business Media LLC
publishDate 2021
url http://dx.doi.org/10.1007/s11483-021-09690-y
https://link.springer.com/content/pdf/10.1007/s11483-021-09690-y.pdf
https://link.springer.com/article/10.1007/s11483-021-09690-y/fulltext.html
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Biophysics
volume 16, issue 4, page 512-519
ISSN 1557-1858 1557-1866
op_rights https://www.springer.com/tdm
https://www.springer.com/tdm
op_doi https://doi.org/10.1007/s11483-021-09690-y
container_title Food Biophysics
container_volume 16
container_issue 4
container_start_page 512
op_container_end_page 519
_version_ 1766359955594543104

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