Electrodynamic Pressure Modulation of Protein Stability in Cosolvents
Author:
Affiliation:
1. Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
Publisher
American Chemical Society (ACS)
Subject
Biochemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/bi400656a
Reference48 articles.
1. Thermal stability of proteins in the presence of poly(ethylene glycols)
2. Increased thermal stability of proteins in the presence of sugars and polyols
3. Why Is Trehalose an Exceptional Protein Stabilizer?
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5. Mechanism of protein stabilization by glycerol: preferential hydration in glycerol-water mixtures
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