Glass Transition Explanation for the Effect of Polyhydroxy Compounds on Protein Denaturation in Dehydrated Solids
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14196.x/fullpdf
Reference30 articles.
1. The Influence of Processing Parameters on Food Protein Functionality III. Effect of Moisture Content on the Thermal Stability of Fababean Protein
2. Impact of moisture on thermally induced denaturation and decomposition of lyophilized bovine somatotropin
3. Thermally Induced Denaturation of Lyophilized Bovine Somatotropin and Lysozyme As Impacted by Moisture and Excipients
4. Glasses with Strong Calorimetric .beta.-Glass Transitions and the Relation to the Protein Glass Transition Problem
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