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Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH

Davila, E, Pares, D and Howell, NK (2006) Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54 (20). pp. 7890-7897.

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Item Type: Article
Authors :
NameEmailORCID
Davila, EUNSPECIFIEDUNSPECIFIED
Pares, DUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 4 October 2006
Identification Number : https://doi.org/10.1021/jf061512l
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, FT-Raman spectroscopy, heat-induced gelation, albumin, globulins, fibrinogen, serum, plasma proteins, principal component analysis, BOVINE SERUM-ALBUMIN, SECONDARY STRUCTURE, BETA-LACTOGLOBULIN, WHEY PROTEINS, BLOOD-PLASMA, INFRARED-SPECTROSCOPY, FUNCTIONAL-PROPERTIES, GELLING PROPERTIES, HIGH-PRESSURE, EGG-ALBUMIN
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/822212

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