Velusamy Veerappan

This study uses Fourier transform infrared (FT-IR) spectroscopy to analyze how the globular protein ovalbumin's secondary structures transition under varying pH conditions in the presence of the cosolvent xylitol, highlighting the role of noncovalent interactions in these conformational changes.

An examination of how Fourier transform infrared (FT-IR) spectroscopy analysis is conducted on ovalbumin (OVA) in different pH conditions with and without cosolvent sucralose (SUC) inclusion.