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Reversible folding-unfolding and structural study in protein-ionic liquid sys...
It has been recently shown that reversible thermal folding-unfolding, stabilization and high solubility of proteins (e.g. lysozyme) can be achieved when dissolved in protic... -
Formation of cellulose-starch gels: effect of cellulose source and surfactants
This proposal forms part of an ongoing project concerning interpenetrating network gels of starch and cellulose being developed towards applications in personal care and...
