The Thermodynamic Influence of Trapped Water Molecules on a Protein-Ligand Interaction
Author:
Publisher
Wiley
Subject
General Chemistry,Catalysis
Reference15 articles.
1. Thermodynamics of Protein–Ligand Interactions: History, Presence, and Future Aspects
2. Structural energetics of peptide recognition: Angiotensin II/antibody binding
3. Use of liquid hydrocarbon and amide transfer data to estimate contributions to thermodynamic functions of protein folding from the removal of nonpolar and polar surface from water
4. HEAT CAPACITY IN PROTEINS
5. Heat capacity effects in protein folding and ligand binding: a re-evaluation of the role of water in biomolecular thermodynamics
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