Comparison of Heat-Induced Aggregation of Globular Proteins
Author:
Affiliation:
1. Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
2. AVEBE, Prins Hendrikplein 20, 9641 GK Veendam, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00927
Reference50 articles.
1. Protein interactions. Aggregation of globular proteins
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3. Induction and analysis of aggregates in a liquid IgG1-antibody formulation
4. A Model for the Denaturation and Aggregation of beta-Lactoglobulin
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