FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates-Reference-Cited by-同舟云学术

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FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates

Published:2019-12 Issue: Volume:205 Page:120084
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Kristoffersen Kenneth Aase,Liland Kristian Hovde,Böcker Ulrike,Wubshet Sileshi Gizachew,Lindberg Diana,Horn Svein Jarle,Afseth Nils Kristian

Funder

Norwegian Fund for Research Fees for Agricultural Products, Norway

Norwegian Research Council, Norway

Nofima

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference28 articles.

1. Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy;Böcker;J. Agric. Food Chem.,2006

2. Characterization of protein structural changes in living cells using time-lapsed FTIR imaging;Gelfand;Anal. Chem.,2015

3. The infrared absorption of amino acid side chains;Barth;Prog. Biophys. Mol. Biol.,2000

4. Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by fourier transform infrared (FTIR) microspectroscopy;Perisic;J. Agric. Food Chem.,2011

5. Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopy;Andersen;Meat Sci.,2017

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