## Abstract Reduced viscosity of a dilute aqueous solution of hen egg white lysozyme is measured in the pH range from 1.4 to 12.7 for various NaCI concentrations. The viscosity decreases with increasing pH below the isoelectric point (pH 11) on account of diminution in the electroviscous effect, re
โฆ LIBER โฆ
Effects of surfactants on emulsification and secondary structure of lysozyme in aqueous solutions
โ Scribed by Liu Huizhou; Yang Weijing; Chen Jiayong
- Publisher
- Elsevier Science
- Year
- 1998
- Tongue
- English
- Weight
- 430 KB
- Volume
- 2
- Category
- Article
- ISSN
- 1369-703X
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