Dynamical transition in a large globular protein: Macroscopic properties and glass transition
Hydrated soy-proteins display different macroscopic properties below and above approximately 25%moisture. This is relevant to the food industry in terms of processing and handling. Quasi-elastic neutronspectroscopy of a large globular soy-protein, glycinin, reveals that a similar moisture-content de...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2010
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/22766 |
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