Spectroscopy and Spectral Analysis, Volume. 36, Issue 11, 3542(2016)
Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR
[1] [1] Leygonie C, Britz T J, Hoffman L C. Meat Science, 2012, 91(2): 96.
[2] [2] Cheng J H, Sun D W. Comprehensive Reviews in Food Science and Food Safety, 2015, 14(4): 482.
[3] [3] Glassford S E, Byrne B, Kazarian S G. Biochimica et Biophysica Acta-Proteins and Proteomics, 2013, 1834(12): 2850.
[4] [4] Kazarian S G, Chan K L A. Analyst, 2013, 138(7): 1946.
[5] [5] Cruz-Angeles J, Martínez L M, Videa M. Biopolymers, 2015, 103(10): 574.
[6] [6] Li Yin, Jia Wei, Zhang Chunhui, et al. Food and Bioprocess Technology, 2014, 7: 3370.
[7] [7] Chelh I, Gatellier P, Sant-lhoutellier V. Meat Science, 2006, 74(4): 682.
[8] [8] Gangidi R R, Proctor A, Pohlman F W. Journal of Food Science, 2003, 68(1): 124.
[9] [9] Schmidt V, Giacomelli C, Soldi V. Polymer Degradation and Stability, 2005, 87: 25.
[10] [10] Ulrichs T, Drotleff A M, Ternes W. Food Chemistry, 2015, 172: 914.
Get Citation
Copy Citation Text
SUN Zhen, YANG Fang-wei, LI Xia, ZHANG Chun-hui, XIE Xiao-lei. Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR[J]. Spectroscopy and Spectral Analysis, 2016, 36(11): 3542
Received: Nov. 19, 2015
Accepted: --
Published Online: Dec. 30, 2016
The Author Email: