Concepedia

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

K. Blume, Katrin Ursula Dietrich, Sabrina Lilienthal, Waldemar Ternes, Astrid M. Drotleff

Food Chemistry · 2014 · 101 citations · 19 references

DOI

Concepts

References

19

Lyophilization-induced reversible changes in the secondary structure of proteins.

Kai Griebenow, Alexander M. Klibanov · Proceedings of the National Academy of Sciences · 1995 · 370 citations

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Food Composition and Nutrition Tables 1981-1982

Dana F Flavin, Jean A.T. Pennington · Journal of AOAC INTERNATIONAL · 1982 · 280 citations · Full text

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Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk

Marc Anton, Virginie Martinet, Michèle Dalgalarrondo et al. · Food Chemistry · 2003 · 189 citations

, , +10

Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment

M. Le Denmat, Marc Anton, G. Gandemer · Journal of Food Science · 1999 · 149 citations

, , +14

FTIR and nDSC as Analytical Tools for High-Concentration Protein Formulations

Susanne Matheus, Hanns‐Christian Mahler · Pharmaceutical Research · 2006 · 132 citations

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