Assessment of adulteration of soybean proteins in dairy products by 2D microchip-CE device

Electrophoresis

Volumn 35, Issue 11, 2014, Pages 1728-1734

  Wu, Ruige ^a   Wang, Zhiping ^a   Fung, Ying Sing ^b   Peng Seah, Daphne Yen ^a   Yeung, William Shu Biu ^b  

^a SINGAPORE INSTITUTE OF MANUFACTURING TECHNOLOGY   (Singapore)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Food adulteration; Microchip capillary electrophoresis; Soybean protein

Indexed keywords

CAPILLARY ELECTROPHORESIS; DAIRY PRODUCTS; MICROPROCESSOR CHIPS; PROTEINS;

ENHANCEMENT FACTOR; FOOD ADULTERATIONS; MICROCHIP CAPILLARY ELECTROPHORESIS; MILK PROTEIN; PRE-CONCENTRATION; PRECONCENTRATION/SEPARATION; SEPARATION DETECTIONS; SOYBEAN PROTEINS; UV DETECTION;

DAIRIES;

MILK PROTEIN; SOYBEAN PROTEIN;

ADULTERATION; ANALYTICAL EQUIPMENT; ARTICLE; CAPILLARY ELECTROPHORESIS; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); DAIRY PRODUCT; FOOD PROCESSING; MICROCHIP ELECTROPHORESIS; PH MEASUREMENT; PROCESS DEVELOPMENT; PROTEIN DETERMINATION; PROTEIN ISOLATION; SENSITIVITY ANALYSIS; SEPARATION TECHNIQUE; ANALYSIS; DEVICES; EQUIPMENT DESIGN; FOOD ANALYSIS; FOOD QUALITY; ISOLATION AND PURIFICATION;

DAIRY PRODUCTS; ELECTROPHORESIS, MICROCHIP; EQUIPMENT DESIGN; FOOD ANALYSIS; FOOD QUALITY; MILK PROTEINS; SOYBEAN PROTEINS;

EID: 84901939419     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.201300559     Document Type: Article

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