Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
Marina Carbonaro, Paola Maselli, A. Nucara
Journal
- ISSN / E-ISSN
- — / —
- DOI
- 10.1007/s00726-011-1151-4 ↗
- Volume · Issue · Pages
- 43 · 2 · 911-921
- Publisher
- Springer-Verlag Wien
- Article URL
- https://doi.org/10.1007/s00726-011-1151-4 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
19 Nov 2011
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 19 Nov 2011 | OpenAlex |
Keywords (as given): legume protein; protein secondary structure; in vitro protein digestibility; beta-sheet; amide I band; autoclaving; heat treatment (food and biological processing); protein denaturation; diffuse reflectance infrared spectroscopy
HEC Status at Publication Not the journal's current status
HEC Status at PublicationNot conclusive
Historical status could not be conclusively determined.
- HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
Best available information, not a definitive status: HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
- Journal
- Amino Acids
- Publication date used
- 19 Nov 2011 (OpenAlex publication date)
- Applicable HEC period
- None recorded for this date
- Category
- —
- Recognition status
- Unknown (NO_PERIOD_FOR_DATE)
- Source
- —
- Verification status
- Not available
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