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SPECTROSCOPY AND SPECTRAL ANALYSIS  2011, Vol. 31 Issue (08): 2090-2093    DOI: 10.3964/j.issn.1000-0593(2011)08-2090-04
光谱学与光谱分析 |
FTIR Analysis of Cosrelation between Emulsifying Properties and the Secondary Structure of the Proteins in Modified Egg Yolk Powder
GE Shao-yang1,2, LIU Mei-yu4, ZHU Jun1,2, WANG Fang1,2, REN Fa-zheng1,2, ZHANG Lu-da3, GUO Hui-yuan1,2*
1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
2. Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
3. College of Science, China Agricultural University, Beijing 100094, China
4. Hebei University of Engineering, Handan 056600, China