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The origin of the α-domain intermediate in the folding of hen lysozyme

✍ Scribed by André Matagne; Evonne W Chung; Linda J Ball; Sheena E Radford; Carol V Robinson; Christopher M Dobson

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characterisation of the dominant oxidati

✍ Bert van den Berg; Evonne W. Chung; Carol V. Robinson; Christopher M. Dobson 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 407 KB

Cooperative folding of the isolated α-he

✍ Ping Bai; Zheng-yu Peng 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 416 KB

The folding of hen lysozyme involves par

✍ Radford, Sheena E.; Dobson, Christopher M.; Evans, Philip A. 📂 Article 📅 1992 🏛 Nature Publishing Group 🌐 English ⚖ 664 KB

Acceleration of the folding of hen lysoz

✍ Hui Lu; Matthias Buck; Sheena E. Radford; Christopher M. Dobson 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 429 KB

Thermal unfolding of an intermediate is

✍ André Matagne; Marc Jamin; Evonne W. Chung; Carol V. Robinson; Sheena E. Radford 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 416 KB

Evidence for nucleation in the folding o

✍ Sandra S. Ristow; D.B. Wetlaufer 📂 Article 📅 1973 🏛 Elsevier Science 🌐 English ⚖ 387 KB