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Evolution of Two-Dimensional Correlation Spectroscopy
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作者 Isao Noda 《光谱学与光谱分析》 SCIE EI CAS CSCD 北大核心 2016年第S1期3-4,共2页
A number of useful techniques associated with two-dimensional correlation spectroscopy(2DCOS)to improve its performance and utility have been developed in the last 30years.Evolution of these 2DCOS techniques,including... A number of useful techniques associated with two-dimensional correlation spectroscopy(2DCOS)to improve its performance and utility have been developed in the last 30years.Evolution of these 2DCOS techniques,including some of the very recent developments,is reviewed with examples.Topics include merged or modified asynchronous 2Dcorrelation spectrum,two-dimensional codistribution spectroscopy(2DCDS),Pareto scaling,and null-space projection treatment of spectral dataset. 展开更多
关键词 two-dimensional correlation spectroscopy 2DCOS 2DCDS Merged 2D Pareto scaling Nullspace projection
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Study on the Hydrogen Bond Interaction Between Soy Protein Isolate and Glycerol Using Two-Dimensional Correlation Fourier-Transform Infrared Spectroscopy
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作者 YAN Zhi-wei YANG He-li ZHANG Pu-dun 《光谱学与光谱分析》 SCIE EI CAS CSCD 北大核心 2016年第S1期85-86,共2页
A series of soy protein isolate(SPI)films plasticized by glycerol(Gly)were studied using attenuated total reflectance-Fourier transform infrared spectroscopy(ATR/FTIR).Perturbation-correlation movingwindow two-dimensi... A series of soy protein isolate(SPI)films plasticized by glycerol(Gly)were studied using attenuated total reflectance-Fourier transform infrared spectroscopy(ATR/FTIR).Perturbation-correlation movingwindow two-dimensional(PCMW2D)and two-dimensional correlation(2DCOS)analyses were applied to the amideⅠband and thus the hydrogen bond interaction between SPI and Gly was systematically investigated.When Gly concentrations were in the range 0~35%,the hydrogen bond amongβ-sheets was replaced by the one between SPI chain and Gly molecule,which caused these protein chains being changed toα-helix.However,the transformation ofβ-sheet toα-helix was saturated and both of them tend to change to random coil when Gly concentrations were in the range 35%~60%. 展开更多
关键词 two-dimensional correlation infrared spectroscopy Soy protein isolate GLYCEROL Hydrogen bond interaction
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