Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2005.tb00072.x/fullpdf
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1. Hydrogen Bonding between Sugar and Protein Is Responsible for Inhibition of Dehydration-Induced Protein Unfolding
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4. Influence of sucrose on the thermodynamic properties of the 11S globulin of Vicia faba-dextran-aqueous solvent system
5. Effect of sucrose on the thermodynamic incompatibility of different biopolymers
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