Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen’s egg yolk) by FTIR

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Title
Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen’s egg yolk) by FTIR
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 172, Issue -, Pages 909-920
Publisher
Elsevier BV
Online
2014-09-29
DOI
10.1016/j.foodchem.2014.09.128

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