The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment

International Journal of Food Properties

Volumn 20, Issue , 2017, Pages 1195-1203

  Uygun Sarıbay, Mine ^a   Ergun, Ece ^a   Kalaycı, Yakup ^a   Köseoğlu, Turhan ^a  

^a Nucl Res Ctr in Agric/Anim Sci   (Turkey)

Author keywords

Egg white; Gamma irradiation; Protein; Secondary structure; Viscosity

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAMMA RAYS; LIQUIDS; PROTEINS; RADIATION; VISCOSITY;

ATTENUATED TOTAL REFLECTANCE FOURIER TRANSFORM INFRARED; CONFORMATIONAL CHANGE; EGG WHITE; GAMMA IRRADIATION; PROTEIN SECONDARY STRUCTURE; SECONDARY STRUCTURE OF PROTEINS; SECONDARY STRUCTURES; STRUCTURAL REARRANGEMENT;

IRRADIATION;

EID: 85038105562     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1241263     Document Type: Article

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