Assessment of protein surface hydrophobicity by spectroscopic methods and its relation to emulsifying properties of proteins
Life as we know it originated in water and the interactions between water and organic compounds has been one of the forces that directs life forms on earth. Thirty five years ago, Kauzmann (1959) introduced the concept of the “hydrophobic effect” and suggested it to be the main stabilizing force...
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| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/6982 |