Elucidation of Protein−Lipid Interactions in a Lysozyme−Corn Oil System by Fourier Transform Raman Spectroscopy-Reference-Cited by-同舟云学术

Elucidation of Protein−Lipid Interactions in a Lysozyme−Corn Oil System by Fourier Transform Raman Spectroscopy

Published:2001-02-17 Issue:3 Volume:49 Page:1529-1533
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Howell Nazlin K.¹,Herman Henryk¹,Li-Chan Eunice C. Y.¹

Affiliation:

1. School of Biomedical and Life Sciences and Chemistry Department, University of Surrey, Guildford, Surrey, United Kingdom GU2 7XH, and Food, Nutrition and Health Program, Faculty of Agricultural Sciences, The University of British Columbia, 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/jf001115p

Reference26 articles.

1. The applications of Raman spectroscopy in food science

2. Raman spectroscopic study of thermally and/or dithiothreitol induced gelation of lysozyme

3. Raman spectroscopic study of thermally induced gelation of whey proteins

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