Ashwini Kher

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
This study investigates the potential of Fourier transform infrared spectroscopy (FTIR) to monitor glycation-induced changes in protein structure. Aqueous solutions of sodium caseinate and glucose (1:2 w/w, pH 6.7) were heated at 90 degrees C for 0, 10, 20, 40 and 60 min. Evidence for caseinate glycation was obtained by mass spectrometry techniques(More)
  • 1