Effect of Salt on the Thermal Stability of Storage Proteins from Fababean (Vicia Faba)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb11133.x/fullpdf
Reference15 articles.
1. Stabilization of protein structure by sugars
2. Preferential interactions of proteins with salts in concentrated solutions
3. Mechanism of protein salting in and salting out by divalent cation salts: balance between hydration and salt binding
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