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Crystallizing Membrane Proteins for Structure Determination using Lipidic Mesophases
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Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

V A Maidannyk1, A S L Lim1, M A E Auty2

  • 1Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.

Food Research International (Ottawa, Ont.)
|February 6, 2019
PubMed

Keywords:
CLSMEncapsulant systemGlass former strengthRelaxationsSEMWLF

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