Nanodisc Technology: Direction toward Physicochemical Characterization of Chemosensory Membrane Proteins in Food Flavor Research-Reference-Cited by-同舟云学术

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Nanodisc Technology: Direction toward Physicochemical Characterization of Chemosensory Membrane Proteins in Food Flavor Research

Published:2024-06-21 Issue:26 Volume:72 Page:14521-14529
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Karanth Sanjai¹,Benthin Julia¹²,Wiesenfarth Marina¹²,Somoza Veronika¹³⁴^ORCID,Koehler Melanie¹⁵

Affiliation:

1. Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany

2. TUM Graduate School, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Alte Akademie 8, 85354 Freising, Germany

3. Chair of Nutritional Systems Biology, Technical University of Munich, 85354 Freising, Germany

4. Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria

5. TUM Junior Fellow at the Chair of Nutritional Systems Biology, Technical University of Munich, 85354 Freising, Germany

Funder

Leibniz Gemeinschaft

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01827

Reference49 articles.

1. Membrane protein–surfactant complexes

2. Detergents for the stabilization and crystallization of membrane proteins

3. Impact of novel detergents on membrane protein studies

4. The Magic of Bicelles Lights Up Membrane Protein Structure

5. Structural Versatility of Bicellar Systems and Their Possibilities as Colloidal Carriers

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