Effect of High Electric Field on Secondary Structure of Wheat Gluten

International Journal of Food Properties

Volumn 19, Issue 6, 2016, Pages 1217-1226

  Singh, Ashutosh ^a   Lahlali, Rachid ^b   Vanga, Sai Kranthi ^a   Karunakaran, Chithra ^b   Orsat, Valérie ^a   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

^b CANADIAN LIGHT SOURCE INC   (Canada)

Author keywords

Amide I; Electric field; Fourier transform infrared; Gluten protein; PCA; Secondary structure

Indexed keywords

ACIDIZATION; CURVE FITTING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDRATION; PRINCIPAL COMPONENT ANALYSIS; PROTEINS;

AMIDE I; ELECTRIC FIELD INTENSITIES; EXPERIMENTAL CONDITIONS; FOURIER TRANSFORM INFRA REDS; FOURIER TRANSFORM INFRARED SPECTRA; GLUTEN PROTEIN; SECONDARY STRUCTURES; STRUCTURAL CONVERSION;

ELECTRIC FIELDS;

EID: 84960539715     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1076458     Document Type: Article

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