Difference in low frequency Raman spectra between dehydrated egg white and the dehydrated heat-treated gel

Atsushi Nakamura, Kazuhiro Hara, Nobuyasu Hiramatsu

研究成果: ジャーナルへの寄稿学術誌査読

2 被引用数 (Scopus)

抄録

Low frequency Raman spectra of dehydrated egg white (DEW) and dehydrated heat-treated egg white gel (DHTEWG) were investigated in order to distinguish characteristics spectroscopically. A notable difference has been revealed in the low-lying band frequency; in DEW, it was approximately the same as that of the boson peak reported on many amorphous materials or glasses, on the other hand, in DHTEWG, the frequency was 2∼3 times that in the conventional ones. This feature was considered the result of the crosslink of the polymer network in DHTEWG formed before dehydration.

本文言語英語
ページ(範囲)L143-L144
ジャーナルJapanese Journal of Applied Physics, Part 2: Letters
37
2 PART A
DOI
出版ステータス出版済み - 2月 1 1998

!!!All Science Journal Classification (ASJC) codes

  • 工学(全般)
  • 物理学および天文学(その他)
  • 物理学および天文学(全般)

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