Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins

Molecular spectroscopy to assess protein structures within cereal systems

(2019) Azin Sadat et al.   Current Opinion in Food Science

Raman studies of gluten proteins aggregation induced by dietary fibres

(2016) Agnieszka Nawrocka et al.   FOOD CHEMISTRY

Decoding vibrational states of Concanavalin A amyloid fibrils

(2015) Federica Piccirilli et al.   BIOPHYSICAL CHEMISTRY

Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

(2015) Sahar Jazaeri et al.   CEREAL CHEMISTRY

Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System

(2014) Marcela P. Bagagli et al.   CEREAL CHEMISTRY

Effects of different concentrations of ethanol and isopropanol on physicochemical properties of zein-based films

(2014) Ye Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

(2013) Yun Zhou et al.   FOOD CHEMISTRY

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

(2012) Jayne E. Bock et al.   FOOD HYDROCOLLOIDS

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Conformational Changes and Molecular Mobility in Plasticized Proteins

(2008) Ahmad I. Athamneh et al.   BIOMACROMOLECULES

Peak separation by derivative spectroscopy applied to ftir analysis of hydrolized silica

(2008) Bernardo J. G. de Aragão et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY