Principal Component Similarity Analysis of Raman Spectra To Study the Effects of pH, Heating, and κ-Carrageenan on Whey Protein Structure-Reference-Cited by-同舟云学术

Principal Component Similarity Analysis of Raman Spectra To Study the Effects of pH, Heating, and κ-Carrageenan on Whey Protein Structure

Published:2002-09-06 Issue:21 Volume:50 Page:6042-6052
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alizadeh-Pasdar Nooshin¹,Nakai Shuryo¹,Li-Chan Eunice C. Y.¹

Affiliation:

1. Faculty of Agricultural Sciences, Food, Nutrition, and Health, Food Science Building, The University of British Columbia, 6640 N.W. Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0116956

Reference55 articles.

1. Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate

2. Application of PRODAN fluorescent probe to measure surface hydrophobicity of proteins interacting with κ-carrageenan

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