Dynamical Transition In A Large Globular Protein: Macroscopic Properties And Glass Transition

Elsevier Science Bv
Publication Type:
Journal Article
BBA - Proteins and Proteomics, 2010, 1804 (1), pp. 34 - 40
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Hydrated soy-proteins display different macroscopic properties below and above approximately 25% moisture. This is relevant to the food industry in terms of processing and handling. Quasi-elastic neutron spectroscopy of a large globular soy-protein, glyc
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