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Spectroscopy and Spectral Analysis, Volume. 31, Issue 8, 2090(2011)

FTIR Analysis of Cosrelation between Emulsifying Properties and the Secondary Structure of the Proteins in Modified Egg Yolk Powder

GE Shao-yang1,2、*, LIU Mei-yu3, ZHU Jun1,2, WANG Fang1,2, REN Fa-zheng1,2, ZHANG Lu-da4, and GUO Hui-yuan1,2
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  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • 4[in Chinese]
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    GE Shao-yang, LIU Mei-yu, ZHU Jun, WANG Fang, REN Fa-zheng, ZHANG Lu-da, GUO Hui-yuan. FTIR Analysis of Cosrelation between Emulsifying Properties and the Secondary Structure of the Proteins in Modified Egg Yolk Powder[J]. Spectroscopy and Spectral Analysis, 2011, 31(8): 2090

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    Paper Information

    Received: Oct. 27, 2010

    Accepted: --

    Published Online: Aug. 29, 2011

    The Author Email: GE Shao-yang (geshaoyang@gmail.com)

    DOI:10.3964/j.issn.1000-0593(2011)08-2090-04

    Topics

    laser devices and laser physics
    Lasers and Laser Optics
    Laser physics
    laser manufacturing
    Instrumentation, Measurement and Metrology