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Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy

Davila, E, Pares, D and Howell, NK (2007) Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy FOOD HYDROCOLLOIDS, 21 (7). pp. 1144-1152.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Davila, EUNSPECIFIEDUNSPECIFIED
Pares, DUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 October 2007
Identification Number : https://doi.org/10.1016/j.foodhyd.2006.08.015
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, FT-Raman spectroscopy, differential scanning calorimetry, heat-induced gelation, albumin, globulins, fibrinogen, serum, plasma proteins, protein interactions, BOVINE SERUM-ALBUMIN, BLOOD-PLASMA, FUNCTIONAL-PROPERTIES, INDUCED GELATION, THERMAL-STABILITY, WHEY PROTEINS, FIBRINOGEN, LYSOZYME, PH, IMMUNOGLOBULINS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822203

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