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Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological

K Blume1, K Dietrich1, S Lilienthal1

  • 1Center for Food Sciences, Institute of Food Toxicology and Analytical Chemistry, Department of Analytical Chemistry, University of Veterinary Medicine Hannover Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.

Food Chemistry
|December 4, 2014
PubMed

Keywords:
FTIRHen’s egg yolk lipoproteinsProtein secondary structureRheologyTechnological treatments

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