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Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH
Journal article   Peer reviewed

Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH

E Davila, D Pares and NK Howell
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Vol.54(20), pp.7890-7897
04/10/2006
DOI: https://doi.org/10.1021/jf061512l

Abstract

Science & Technology Life Sciences & Biomedicine Physical Sciences Agriculture Multidisciplinary Chemistry Applied Food Science & Technology Agriculture Chemistry AGRICULTURE MULTIDISCIPLINARY CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY FT-Raman spectroscopy heat-induced gelation albumin globulins fibrinogen serum plasma proteins principal component analysis BOVINE SERUM-ALBUMIN SECONDARY STRUCTURE BETA-LACTOGLOBULIN WHEY PROTEINS BLOOD-PLASMA INFRARED-SPECTROSCOPY FUNCTIONAL-PROPERTIES GELLING PROPERTIES HIGH-PRESSURE EGG-ALBUMIN
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