The benefits of high pressure processing (HPP) for microbial inactivation in food production
include reduced thermal treatment and minimized effects on sensory and nutritional profiles …

The effect of pressure on the structure and dynamics of proteins is discussed in the
framework of the pressure-temperature stability phase diagram. The elastic (reversible) …

The stability of proteins in aqueous solution is routinely enhanced by cosolvents such as
glycerol. Glycerol is known to shift the native protein ensemble to more compact states …

The sol− gel encapsulation of labile biological materials with catalytic and recognition
functions within robust polymer matrices remains a challenging task, despite the …

The effects of pressure on protein structure and function can vary dramatically depending on
the magnitude of the pressure, the reaction mechanism (in the case of enzymes), and the …

High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers,
such as proteins or starches. This review presents data on the effects of high hydrostatic …

The aim of this study was to elucidate the effect of various mole percentages (0–25mol%) of
2000Da polyethylene glycol–disteroylphosphoethanolamine (PEG–DSPE) in the presence …

Only oppositely charged ions with matching absolute free energies of hydration
spontaneously form inner sphere ion pairs in free solution [KD Collins, Ions from the …

▪ Abstract Structural and thermodynamic characterizations of a variety of intra-and
intermolecular interactions stabilizing/destabilizing protein systems represent a major part of …

This study aimed to characterize the effect of polyethylene glycol of 2000 molecular weight
(PEG 2000) attached to a dialkylphosphatidic acid (dihexadecylphosphatidyl (DHP)-PEG …