Impact of Preferential Interactions on Thermal Stability and Gelation of Bovine Serum Albumin in Aqueous Sucrose Solutions
Author:
Affiliation:
1. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001096j
Reference53 articles.
1. Nakai, S.; Modler, H. W.Food Proteins: Properties and Characterization; VCH Publishers: New York, 1996.
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