David McClements to Protein Folding
This is a "connection" page, showing publications David McClements has written about Protein Folding.
Connection Strength
0.125
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Kim HJ, Decker EA, McClements DJ. Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. J Agric Food Chem. 2002 Nov 20; 50(24):7131-7.
Score: 0.046
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Baier S, McClements DJ. Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions. J Agric Food Chem. 2001 May; 49(5):2600-8.
Score: 0.041
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Kulmyrzaev A, Bryant C, McClements DJ. Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins. J Agric Food Chem. 2000 May; 48(5):1593-7.
Score: 0.038