Statistical thermodynamics of casein aggregation: : Effects of salts and water

Harton, Kaja and Shimizu, Seishi orcid.org/0000-0002-7853-1683 (2019) Statistical thermodynamics of casein aggregation: : Effects of salts and water. Biophysical Chemistry. pp. 34-42. ISSN 0301-4622

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Copyright, Publisher and Additional Information: © 2019 Elsevier B.V. All rights reserved. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy.
Dates:
  • Accepted: 11 February 2019
  • Published (online): 12 February 2019
Institution: The University of York
Academic Units: The University of York > Faculty of Sciences (York) > Chemistry (York)
Depositing User: Pure (York)
Date Deposited: 13 Feb 2019 11:30
Last Modified: 14 Feb 2021 11:42
Published Version: https://doi.org/10.1016/j.bpc.2019.02.004
Status: Published online
Refereed: Yes
Identification Number: https://doi.org/10.1016/j.bpc.2019.02.004

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Filename: Casein_Biophysical_Chemistry_Revised.docx

Description: Casein Biophysical Chemistry Revised

Licence: CC-BY-NC-ND 2.5

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