The effect of protein unfolding stability on their rates of irreversible denaturation
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Cited by 14 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. Thermal stability and catalytic properties of protease from Bacillus sp. P45 active in organic solvents and ionic liquid;Biotechnology Progress;2018-07-31
2. Kinetic and Thermodynamic of Thermal Inactivation of the Peroxidase, Polyphenoloxidase and Inulinase Activities during Blanching of Yacon (Smallanthus sonchifolius) Juice;Food and Bioprocess Technology;2014-07-12
3. Thermodynamic Analysis of Ligand-Induced Changes in Protein Thermal Unfolding Applied to High-Throughput Determination of Ligand Affinities with Extrinsic Fluorescent Dyes;Biochemistry;2010-12-03
4. The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment;Food Research International;2009-06
5. Kinetic study of the thermal inactivation of cholinesterase enzymes immobilized in solid matrices;Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics;2008-06
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