FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces-Reference-Cited by-同舟云学术

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FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces

Published:2020-05 Issue: Volume:93 Page:102961
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Rumińska Weronika,Szymańska-Chargot Monika,Wiącek Dariusz,Sobota Aldona,Markiewicz Karolina H.,Wilczewska Agnieszka Z.,Miś Antoni,Nawrocka Agnieszka

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference48 articles.

1. Approved Methods of the American Association of Cereal Chemists;Aacc,2000

2. Thermal denaturation of globular proteins. Fourier transform-infrared studies of the amide III spectral region;Anderle;Biophys. J.,1987

3. Official Methods of Analysis of the Association of Analytical Chemists;AOAC,1990

4. Fish gelatin: structure, gelling properties and interactions with egg albumin proteins;Badii;Food Hydrocolloids,2006

5. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013

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3. Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy;Foods;2022-11-06

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