The Application of Raman Spectroscopy to the Structural Analysis of Food Protein Networks-Reference-Cited by-同舟云学术

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The Application of Raman Spectroscopy to the Structural Analysis of Food Protein Networks

Published:1998-05-30 Issue: Volume: Page:123-139
ISSN:
Container-title:Paradigm for Successful Utilization of Renewable Resources
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Author:

C.Y. Li Chan Eunice,Qin Ling

Publisher

AOCS Publishing

Link

http://www.crcnetbase.com/doi/pdf/10.1201/9781439832035.ch9

Reference36 articles.

1. Heat-Induced Gel Formation of .beta.-Lactoglobulin: A Study on the Secondary and Tertiary Structure As Followed by Circular Dichroism Spectroscopy

2. Structure-function relationships in the inorganic salt-induced precipitation of α-chymotrypsin

3. Secondary structure perturbations in salt-induced protein precipitates

4. Secondary Structure Characterization of Microparticulate Insulin Powders†

Cited by 4 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. Conformational and thermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L.);Journal of the Science of Food and Agriculture;2010-09-02

2. Vibrational Spectroscopy of Food and Food Products;Handbook of Vibrational Spectroscopy;2006-08-15

3. Study of Acetylated Food Proteins by Raman Spectroscopy;Journal of Food Science;2006-05-31

4. Raman spectroscopic study of globulin from Phaseolus angularis (red bean);Food Chemistry;2003-06

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