Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR-Reference-Cited by-同舟云学术

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Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR

Published:2015-02 Issue: Volume:44 Page:66-70
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Haque Enamul,Bhandari Bhesh R.,Gidley Michael J.,Deeth Hilton C.,Whittaker Andrew K.

Funder

Dairy Innovation Australia Limited

Australian Research Council (ARC) through ARC Linkage

ARC Linkage Infrastructure

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference15 articles.

1. Study of high molecular weight wheat glutenin subunit 1Dx5 by C-13 and H-1 solid-state NMR spectroscopy. I. Role of covalent crosslinking;Alberti;Biopolymers,2002

2. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006

3. ICMRBS founder's medal 2006: biological solid-state NMR, methods and applications;Baldus;Journal of Biomolecular NMR,2007

4. Application of NMR spectroscopy to milk and dairy products;Belloque;Trends in Food Science & Technology,1999

5. C-13 and H-1 solid state NMR investigation of hydration effects on gluten dynamics;Calucci;International Journal of Biological Macromolecules,2003

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