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Updated: Jul 12, 2026

Sedimentation Equilibrium of a Small Oligomer-forming Membrane Protein: Effect of Histidine Protonation on Pentameric Stability
09:49

Sedimentation Equilibrium of a Small Oligomer-forming Membrane Protein: Effect of Histidine Protonation on Pentameric Stability

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Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein-Surfactant Interactions

Chen1, Dickinson

  • 1Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom.

Journal of Agricultural and Food Chemistry
|February 7, 2001
PubMed

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