Analysis of protein structures and interactions in complex food by near-infrared spectroscopy. 2. Hydrated gluten

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 18, 2007, Pages 7244-7251

  Bruun, Susanne Wrang ^a   Søndergaard, Ib ^a   Jacobsen, Susanne ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Chemometrics; Extended multiplicative scatter correction (EMSC); Gluten; Hofmeister series; Near infrared spectroscopy (NIR); Principal component analysis (PCA); Protein interaction; Protein secondary structure; Spectral pretreatment

Indexed keywords

GLUTEN; SULFATE; WATER;

ARTICLE; CHEMISTRY; NEAR INFRARED SPECTROSCOPY; PROTEIN INTAKE; SOLUTION AND SOLUBILITY;

DIETARY PROTEINS; GLUTEN; SOLUTIONS; SPECTROSCOPY, NEAR-INFRARED; SULFATES; WATER;

EID: 34848814730     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063724o     Document Type: Article

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