Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage

Effect of temperature on the secondary structure of <i>β</i>-lactoglobulin at pH 6.7, as determined by CD and IR spectroscopy: a test of the molten globule hypothesis

Xiao Lin Qi, Carl Holt, David McNulty et al. · Biochemical Journal · 1997 · 299 citations · Full text

Life Sciences, Biochemistry, Chemistry +15

Comparison of Changes in the Secondary Structure of Unheated, Heated, and High-Pressure-Treated β-Lactoglobulin and Ovalbumin Proteins Using Fourier Transform Raman Spectroscopy and Self-Deconvolution

Sekai Ngarize, H. Herman, Alf R. Adams et al. · Journal of Agricultural and Food Chemistry · 2004 · 213 citations

Life Sciences, Biochemistry, Biophysics +17

Secondary Structure Estimation of Proteins Using the Amide III Region of Fourier Transform Infrared Spectroscopy: Application to Analyze Calcium-Binding-Induced Structural Changes in Calsequestrin

Fen-Ni Fu, Daniel B. DeOliveira, William R. Trumble et al. · Applied Spectroscopy · 1994 · 187 citations

Life Sciences, Biochemistry, Biophysics +17

Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk

Sung Je Lee, J.W. Sherbon · Journal of Dairy Research · 2002 · 164 citations

Agriculture, Biochemistry, Food Science +17

Thermal denaturation of globular proteins. Fourier transform-infrared studies of the amide III spectral region

Gloria Anderle, Richard Mendelsohn · Biophysical Journal · 1987 · 154 citations · Full text

Natural Sciences, Biochemistry, Biophysics +16