Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

Nooshkam, Majid; Varidi, Mehdi

doi:10.1016/j.idairyj.2020.104783

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Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

Author(s): Majid Nooshkam , Mehdi Varidi

Publication date Created: October 2020

Publication date (Print): October 2020

Journal: International Dairy Journal

Publisher: Elsevier BV

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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

U K Laemmli (1970)

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Infrared spectroscopy of proteins.

Andreas Barth (2007)

This review discusses the application of infrared spectroscopy to the study of proteins. The focus is on the mid-infrared spectral region and the study of protein reactions by reaction-induced infrared difference spectroscopy.