Protein Preferential Solvation in (Sucralose + Water) Mixtures
Author:
Affiliation:
1. Graduate School of Science, Kyushu University, Fukuoka 819-0395, Japan
2. Faculty of Science, Kyusyu University, Fukuoka 819-0395, Japan
3. Hiroshima Synchrotron Radiation Center, Hiroshima University, Higashi-Hiroshima 739-0046, Hiroshima, Japan
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jpcb.3c06317
Reference43 articles.
1. Stabilization of protein structure by sugars
2. Increased thermal stability of proteins in the presence of sugars and polyols
3. Increased Thermal Stability of Collagen in the Presence of Sugars and Polyols1
4. Food protein interactions in sugar solutions
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