Control of Protein Stability and Reactions by Weakly Interacting Cosolvents: The Simplicity of the Complicated
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Elsevier
Reference168 articles.
1. Counteracting effects of thiocyanate and sucrose on chymotrypsinogen secondary structure and aggregation during freezing, drying, and rehydration
2. Stabilization of protein structure by sugars
3. Preferential interactions of proteins with salts in concentrated solutions
4. Preferential interactions of proteins with solvent components in aqueous amino acid solutions
5. Mechanism of protein salting in and salting out by divalent cation salts: balance between hydration and salt binding
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