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The role of the cationic surfactants in concentrated emulsions stabilized with globular protein

✍ Scribed by S.R. Derkach; A.N. Kuhkushkina; S.M. Levachov; V.N. Matveenko


Book ID
113550177
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
464 KB
Volume
391
Category
Article
ISSN
0927-7757

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## Abstract The stabilization of proteins by a variety of co‐solvents can be related to their property of increasing the surface tension of water. It is demonstrated that, during the thermal unfolding of proteins, this increase of the surface tension can be overcome by the increase in the temperatu