Protein-solvent preferential interactions, protein hydration, and the modulation of biochemical reactions by solvent components
By S. N. Timasheff. Proceedings of the National Academy of Sciences of the United States of America, 2002
638 citations recorded by the source corpus.
Subfields: Food Science, Materials Chemistry, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/f5e35e5f77f859650baa042bcef261a16892b153
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In Food Science
In Materials Chemistry
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Citations in the corpus
- Balance of enthalpy and entropy in depletion forces (2013, background): “Depletion forces, osmolytes, molecular crowding, protein folding, cosolute effects, preferential interaction”
- Towards an Understanding of the Temperature/ Pressure Configurational and Free-Energy Landscape of Biomolecules (2007, positive): “3 can be related to the concentration changes of the components of the solvent around the protein, as given by the experimentally accessible quantity GPC, the preferential binding coe‰cient for the cosolvent, which is defined as [78]”