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Temperature-Induced Structural Changes in Muscle Proteins from Giant Squid (Dosidicus gigas) Mantle: FT-IR, Circular Dichroism, and FE-SEM Analysis

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Pubblicato in:Foods vol. 14, no. 17 (2025), p. 2922-2935
Autore principale: León-Heredia, Miguel A
Altri autori: Marquez-Rios, Enrique, Cadena-Cadena, Francisco, Santacruz-Ortega Hisila, Rivero-Espejel Ignacio Alfredo, Montoya-Camacho Nathaly, Tolano-Villaverde, Iván J
Pubblicazione:
MDPI AG
Soggetti:
Mexico
United States > US
Japan
Dichroism
Scanning electron microscopy
Biological materials
Food
Secondary structure
Morphology
Infrared analysis
Biomaterials
Ethics
Food processing
Circular dichroism
Fourier transforms
Denaturation
Infrared spectroscopy
Proteins
Physical characteristics
Structural behavior
Nutrient content
Food industry
Giant squids
Micrography
Collagen
Spectrum analysis
Photomicrographs
Processed foods
Biomedical materials
Temperature
Electron microscopes
Field emission microscopy
Temperature effects
Protein structure
Dosidicus gigas
Accesso online:Citation/Abstract
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