MartensH.NielsenJ.P.EngelsenS.B., “Light scattering and light absorbance separated by extended multiplicative signal correction. Application to near-infrared transmission analysis of powder mixtures”, Anal. Chem.75, 394–404 (2003).
2.
BeltonP.S.ColquhounI.J.GrantA.WellnerN.FieldJ.M.ShewryP.R.TathamA.S., “FTIR and NMR-studies on the hydration of high-M(R) subunit of glutenin”, Int. J. Biol.17, 74–80 (1995).
3.
CherianG.ChinachotP., “2H and 17O Nuclear magnetic resonance study of water in gluten in the glassy and rubbery state”, Cereal Chem. 73, 618–624 (1996).
4.
RobertP.DeveauxM.F.MouhousN.DufourE., “Monitoring the secondary structure of protein by near-infrared spectroscopy”, Appl. Spectrosc.53, 226–232 (1999).
5.
WellnerN.BeltonP.S.TathamA.S., “Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of ω-gliadins”, Biochem. J.319, 741–747 (1996).
6.
SefaraN.L.MagtotoN.P.RichardsonH.H., “Structural characterization of β-lactoglobulin in solution using two-dimensional FT mid-infrared and FT near-infrared correlation spectroscopy”, Appl. Spectrosc.51, 536–540 (1997).
7.
BruunS.W.SøndergaardI.JacobsenS., “Analysis of protein structures and interactions in complex food by near-infrared spectroscopy. 1. Gluten powder”, J. Agric. Food Chem. 55, 7234–7243 (2007).
