Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 874-879

  Saguer, E ^a   Alvarez, P ^b   Sedman, J ^b   Ramaswamy, H S ^b   Ismail, A A ^b  

^a UNIVERSITY OF GIRONA   (Spain)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

COS; FTIR; pH; Plasma proteins; Temperature

Indexed keywords

BODY FLUIDS; PROTEINS;

2D-CORRELATION SPECTROSCOPY; CORRELATION SPECTROSCOPY; FTIR; GEL FORMATION; GENERALIZED 2D CORRELATION SPECTROSCOPIES; PLASMA PROTEIN; SEQUENCE OF EVENTS; SERUM ALBUMIN; SPECTRA'S; THERMAL;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

SUS;

EID: 54049113410     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.03.013     Document Type: Article

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