Dynamical Transition In A Large Globular Protein: Macroscopic Properties And Glass Transition

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Dynamical Transition In A Large Globular Protein: Macroscopic Properties And Glass Transition

Kealley Catherine; Sokolova Av; Kearley Gj; Kemner E; Russina M; Faraone A; Hamilton Warwick; Gilbert Ep
URI: http://hdl.handle.net/10453/13328
Date: 2010

Abstract:

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 neutron spectroscopy of a large globular soy-protein, glyc

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