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
[1] [1] Mine Y. World’s Poultry Science Journal, 2002, 58 (1): 31.
[2] [2] De Maria L, Vind J, Oxenboll K M, et al. Applied Microbiology and Biotechnology, 2007, 74(2): 290.
[3] [3] Subramanian A, Harper W J, Rodriguez-Saona L E. Journal of Dairy Science, 2009, 92(1): 87.
[4] [4] Fagen C C, Donnell C P, Callaghan D J, et al. Journal of Food Science, 2007, 72(3): 130.
[5] [5] Daimer K, Kulozik U. Colloids and Surfaces B: Biointerfaces, 2010, 75(1): 19.
[6] [6] Barros A S, Mafra I, Ferreira D, et al. Carbohydrate Polymers, 2002, 50(1): 85.
[7] [7] Dong A, Huang P, Caughey W S. Biochemistry, 1990, 29(13): 3303.
[8] [8] Subramanian A, Harper W J, Rodriguez-Saona L E. Journal of Dairy Science, 2009, 92(1): 87.
[9] [9] Chen M, Irudayaraj J, McMahon D J. Journal of Dairy Science, 1998, 81(11): 2791.
[10] [10] Jackson M, Mantsch H H. Biochemisty, 1995, 30: 95.
[11] [11] Jaekel T, Ternes W. International Journal of Food Science and Technology, 2008, 44(3): 567.
[12] [12] Buxmann W, Bindrich U, Strijowski U, et al. Colloids and Surfaces B: Biointerfaces, 2010, 76(1): 192.
[13] [13] Anton M, Martinet V, Dalgalarrondo M, et al. Food Chem., 2003, 83(2): 175.
Get Citation
Copy Citation Text
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
Received: Oct. 27, 2010
Accepted: --
Published Online: Aug. 29, 2011
The Author Email: GE Shao-yang (geshaoyang@gmail.com)