Structure-functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis

Food Hydrocolloids

Volumn 22, Issue 3, 2008, Pages 459-467

  Saguer, E ^a   Fort, N ^a   Alvarez, P A ^b   Sedman, J ^b   Ismail, A A ^b  

^a UNIVERSITY OF GIRONA   (Spain)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Aggregation; FTIR spectroscopy; Gelling properties; pH; Porcine plasma proteins

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS;

FTIR; FTIR SPECTROSCOPY; GEL STATE; GELLING PROPERTIES; INFRARED SPECTRUM; MOLECULAR BASIS; PLASMA PROTEIN; PORCINE PLASMA PROTEIN; PROTEIN SOLUTION; TEXTURE ANALYSIS;

PROTEINS;

SUS;

EID: 34748828662     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.004     Document Type: Article

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