Kinetics of fibrilar aggregation of food proteins

@inproceedings{Arnaudov2005KineticsOF,
  title={Kinetics of fibrilar aggregation of food proteins},
  author={Luben Nikolaev Arnaudov},
  year={2005}
}
In this thesis we study the kinetics of fibrilar aggregation of two model proteins widely used in the food industry - b -lactoglobulin ( b -lg) and hen egg white lysozyme (HEWL). The kinetics of protein aggregation is studied mostly experimentally and, when possible, theoretically. The process of fibrilar (or linear) protein aggregation is the process of formation of elongated structures from otherwise compact (globular) proteins. Studying the kinetics of this process for different proteins can… CONTINUE READING

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