Interaction of trehalose and glucose with a peptide <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" altimg="si27.svg"><mml:mrow><mml:mi>β</mml:mi></mml:mrow></mml:math>-turn in aqueous solution-Reference-Cited by-同舟云学术

Interaction of trehalose and glucose with a peptide β-turn in aqueous solution

Published:2022-03 Issue: Volume:349 Page:118451
ISSN:0167-7322
Container-title:Journal of Molecular Liquids
language:en
Short-container-title:Journal of Molecular Liquids

Author:

Di Gioacchino Michael^ORCID,Bruni Fabio^ORCID,Alderman Oliver L.G.^ORCID,Ricci Maria Antonietta^ORCID

Funder

Science and Technology Facilities Council

Ministero dell’Istruzione, dell’Università e della Ricerca

Consiglio Nazionale delle Ricerche

Rutherford Appleton Laboratory

Publisher

Elsevier BV

Subject

Materials Chemistry,Physical and Theoretical Chemistry,Spectroscopy,Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference27 articles.

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4. Phase relations and vitrification in saccharide-water solutions and the trehalose anomaly;Green;The Journal of Physical Chemistry,1989

5. Sweet taste and solution properties of trehalose;Portmann;J. Sci. Food Agric.,1995

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