Conformational stability of proteins and peptide-peptide interactions in the presence of carbohydrates
Author:
Publisher
Elsevier BV
Subject
Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation
Reference28 articles.
1. The Kinetics of Protein Denaturation. I. The Behavior of the Optical Rotation of Ovalbumin in Urea Solutions1
2. Membrane and intracellular modes of sugar-dependent increments in red cell stability
3. The Effect of Sugars on the Thermal Denaturation of Lysozyme
4. Mechanism of protein stabilization by glycerol: preferential hydration in glycerol-water mixtures
5. Preferential Hydration of Bovine Serum Albumin in Polyhydric Alcohol-Water Mixtures1
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1. Influence of lactose on the rheological properties of reconstituted casein micelles concentrates;International Dairy Journal;2022-11
2. Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions;Journal of Food Engineering;2007-03
3. Second virial coefficient determination of a therapeutic peptide by self-interaction chromatography;Biopolymers;2006
4. Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels;Food Hydrocolloids;2002-07
5. Thermodynamic stability of ribonuclease B;Journal of Thermal Analysis and Calorimetry;2000
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