Evaluation of selectivity changes in HIC systems using a preferential interaction based analysis
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference32 articles.
1. Thermodynamic analysis of the effect of concentrated salts on protein interaction with hydrophobic and polysaccharide columns
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
4. Protein stabilization and destabilization by guanidinium salts
5. Preferential interactions determine protein solubility in three-component solutions: the magnesium chloride system
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