Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system
Mehtap Fevzioglu, Oguz Kaan Ozturk, Bruce R. Hamaker, Osvaldo H. Campanella
Topics & Concepts
Protein secondary structureAmideChemistryFourier transform infrared spectroscopyInfrared spectroscopyInfraredFourier transformSpectroscopyAnalytical Chemistry (journal)Resolution (logic)High resolutionCrystallographyBiological systemChromatographyOrganic chemistryBiochemistryOpticsBiologyPhysicsComputer scienceArtificial intelligenceQuantum mechanicsGeologyRemote sensingProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality