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Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

Ngarize, S, Adams, A and Howell, NK (2004) Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology FOOD HYDROCOLLOIDS, 18 (1). pp. 49-59.

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Item Type: Article
Authors :
NameEmailORCID
Ngarize, SUNSPECIFIEDUNSPECIFIED
Adams, AUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 January 2004
Identification Number : https://doi.org/10.1016/S0268-005X(03)00041-9
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, egg albumen, whey, protein, gelation, rheology, Raman spectroscopy, BOVINE SERUM-ALBUMIN, BLOOD-PLASMA PROTEINS, BETA-LACTOGLOBULIN, GLOBULAR-PROTEINS, SECONDARY STRUCTURE, FUNCTIONAL-ASPECTS, HEAT DENATURATION, CYSTINE LINKAGES, GELATION, CONFORMATION
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827180

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