The denaturation of proteins
Author:
Affiliation:
1. The Muspratt Laboratory of Physical and Electro-Chemistry, University of Liverpool
Publisher
Portland Press Ltd.
Link
https://portlandpress.com/biochemj/article-pdf/26/2/476/788177/bj0260476.pdf
Cited by 23 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of temperature on food proteins and its implications on functional properties;C R C Critical Reviews in Food Science and Nutrition;1986-01
2. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11
3. Protein volume in solution;Progress in Biophysics and Molecular Biology;1972
4. Volume Changes in the Isoelectric Heat Aggregation of Serum Albumin;European Journal of Biochemistry;1971-07
5. Studies on Ovalbumin I. Denaturation By Heat, and the Heterogeneity of Ovalbumin;Australian Journal of Biological Sciences;1964
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