Study of the denaturation/aggregation behaviour of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature FTIR spectroscopy-Reference-Cited by-同舟云学术

Study of the denaturation/aggregation behaviour of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature FTIR spectroscopy

Published:2013-12 Issue:2 Volume:33 Page:402-414
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Saguer E.,Alvarez P.A.,Sedman J.,Ismail A.A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference105 articles.

1. Fibrinogen conformations and charge in electrolyte solutions derived from DLS and dynamic viscosity measurements;Adamczyk;Journal of Colloid and Interface Science,2012

2. High pressure gelation of soy proteins: effect of concentration, pH and additives;Alvarez;Journal of Food Engineering,2008

3. The structure and thermal denaturation of crystalline and noncrystalline cytochrome oxidase as studied by infrared spectroscopy;Arrondo;Biochemistry,1994

4. Structure and dynamics of membrane proteins as studied by infrared spectroscopy;Arrondo;Progress in Biophysics & Molecular Biology,1999

5. How Hofmeister ion interactions affect protein stability;Baldwin;Biophysical Journal,1996

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature;Food Chemistry: X;2024-10

2. Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects;LWT;2024-01

3. Chemical structure and bio-functional properties of Arthrospira platensis peptides produced by ultrasonication-enzymolysis: Their emulsification capabilities;Process Biochemistry;2023-09

4. Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components;Critical Reviews in Food Science and Nutrition;2023-06-27

5. Pasting, Thermal, and Structural Properties of Lentils;Lentils;2023-06-23