Molecular structure and interaction of biopolymers as viewed by Fourier transform infrared spectroscopy: model studies on -lactoglobulin

Author： Lefevre T.   Subirade M.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.15, Iss.4, 2001-07, pp. : 365-376

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The identification of vegetable matter using Fourier Transform Infrared Spectroscopy

By Belton P.S.   Kemsley E.K.   McCann M.C.   Ttofis S.   Wilson R.H.   Delgadillo I.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 437-441

Elsevier

Access to resources Recommend Favorite

Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy

By Guillen M.D.   Cabo N.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 647-657

Elsevier

Access to resources Recommend Favorite

Application of Fourier transform infrared spectroscopy to determine free fatty acid contents in palm olein

By Pineau J.-P.   Che Man Y.B.   Setiowaty G.  

Food Chemistry, Vol. 66, Iss. 1, 1999-07 ,pp. : 109-114

Elsevier

Access to resources Recommend Favorite

Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy - quantitative evaluation of uronic acid and acetamidodeoxyhexose moieties

By Gnanasambandam R.   Proctor A.  

Food Chemistry, Vol. 68, Iss. 3, 2000-02 ,pp. : 327-332

Elsevier

Access to resources Recommend Favorite

Determination of polygalacturonic acid content in pectin extracts by diffuse reflectance Fourier transform infrared spectroscopy

By Monsoor M.A.   Kalapathy U.   Proctor A.  

Food Chemistry, Vol. 74, Iss. 2, 2001-08 ,pp. : 233-238

Elsevier

Access to resources Recommend Favorite