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pro vyhledávání: '"Atilgan, A R"'
Using the perturbation-response scanning (PRS) technique, we study a set of 23 proteins that display a variety of conformational motions upon ligand binding (e.g. shear, hinge, allosteric). In most cases, PRS determines residues that may be manipulat
Externí odkaz:
http://arxiv.org/abs/1002.2455
Publikováno v:
J. Chem. Phys. 133, 085101 (2010)
We study the dynamics of hydration water/protein association in folded proteins, using lysozyme and myoglobin as examples. Extensive molecular dynamics simulations are performed to identify underlying mechanisms of the dynamical transition that corre
Externí odkaz:
http://arxiv.org/abs/0905.4893
Publikováno v:
Biophys. J. 2008 94: 79-89
The dynamics of a folded protein is studied in water and glycerol at a series of temperatures below and above their respective dynamical transition. The system is modeled in two distinct states whereby the protein is decoupled from the bulk solvent a
Externí odkaz:
http://arxiv.org/abs/0707.1610
Publikováno v:
In International Journal of Food Microbiology 2010 142(3):341-347
Publikováno v:
In Journal of Food Engineering 2008 85(4):561-568
Autor:
Unluturk, Sevcan1, Atilgan, Mehmet R.1
Publikováno v:
Journal of Food Process Engineering. Aug2014, Vol. 37 Issue 4, p438-449. 12p.
Publikováno v:
Journal of Chemical Physics; 8/28/2010, Vol. 133 Issue 8, p085101, 8p, 1 Diagram, 10 Graphs
Publikováno v:
In Reference Module in Food Science 2016
Publikováno v:
Volume: 35, Issue: 5 363-369
Gıda
Gıda
Liquid egg white (LEW) can be described as semi-transparent (opaque) egg product, separated from the shell. LEW can be more stable by pasteurization at mild temperature and short residence time. Moreover, product quality of LEW was affected by therma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::ca85dce7a09627c022c5284e2fc59405
https://dergipark.org.tr/tr/pub/gida/issue/6889/92182
https://dergipark.org.tr/tr/pub/gida/issue/6889/92182
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