Temperature-dependent study of gelling biopolymers using infrared spectroscopy

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Temperature-dependent study of gelling biopolymers using infrared spectroscopy

This Thesis is centred around understanding conformational changes that occur within biopolymers which have major implications in food industry. Monitoring the continuous conformational changes of biopolymers subjected to temperature changes presents a challenge. Infrared spectroscopy is a powerful...

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Bibliographic Details
Main Author:	Bakhai, Bijol
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2022
Subjects:	biopolymers carrageenan locust bean gum gelation FTIR food chemistry
Online Access:	https://eprints.nottingham.ac.uk/69513/

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