Bridging interactions of proteins with silica nanoparticles: The influence of pH, ionic strength and protein concentration
β Scribed by Bharti, Bhuvnesh ;Meissner, Jens ;Klapp, Sabine H. L. ;Findenegg, Gerhard H.
- Book ID
- 125508703
- Publisher
- Royal Society of Chemistry
- Year
- 2014
- Tongue
- English
- Weight
- 803 KB
- Volume
- 10
- Category
- Article
- ISSN
- 1744-683X
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## Abstract Aqueous gels can be made by heating concentrated solutions of the globular protein BSA above its unfolding temperature, around 60Β°. The effect of such factors as length of heating, protein concentration, pH and ionic strength on the small deformation shear modulus of the gel is determin