It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational changes in the interacting macromolecules. However, the opposite effect, namely, that of the helix–coil transition of one of the interacting polyelectrolytes on its associative phase separation with another polyelectrolyte and the possible phase transitions in such systems, has not been determined. Atomic force and confocal laser scanning microscopy, phase analysis, dynamic and electrophoretic light scattering, turbidimetry, absorption, and fluorescence measurements as well as differential scanning calorimetry and rheology were used to study the effect of the helix–coil transition in bovine skin gelatin (Gel) on its associative phase separati...
The gelation behaviour of aqueous solutions of hen egg white lysozyme (HEWL) in the presence of 20 m...
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mi...
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mi...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
Thermodynamic studies on phase transformation of biopolymers in solution are useful to understand th...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
We have investigated the structural modifications of aqueous gelatin solutions for various thermal t...
We have investigated the structural modifications of aqueous gelatin solutions for various thermal t...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
The gelation behaviour of aqueous solutions of hen egg white lysozyme (HEWL) in the presence of 20 m...
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mi...
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mi...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational ...
Thermodynamic studies on phase transformation of biopolymers in solution are useful to understand th...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
We have investigated the structural modifications of aqueous gelatin solutions for various thermal t...
We have investigated the structural modifications of aqueous gelatin solutions for various thermal t...
We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageen...
The gelation behaviour of aqueous solutions of hen egg white lysozyme (HEWL) in the presence of 20 m...
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mi...
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mi...