Measurement of Protein Hydrophobicity-Reference-Cited by-同舟云学术

Measurement of Protein Hydrophobicity

Published:2003-08 Issue:1 Volume:9 Page:
ISSN:2572-5602
Container-title:Current Protocols in Food Analytical Chemistry
language:en
Short-container-title:Current Protocols in Food Analytical Chemistry

Author:

Nakai Shuryo¹

Affiliation:

1. University of British Columbia Vancouver British Columbia Canada

Publisher

Wiley

Subject

General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/0471142913.fab0502s09

Reference47 articles.

1. Arteaga G.E.1994.Assessment of protein surface hydrophobicity by spectroscopic methods and its relation to emulsifying properties of proteins. Ph.D. Thesis University of British Columbia Vancouver B.C. Canada.

2. Predicting Protein Functionality with Artificial Neural Networks: Foaming and Emulsifying Properties

3. Salt-binding effects in hydrophobic-interaction chromatography

4. On the average hydrophobicity of proteins and the relation between it and protein structure

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