Proteins are capable of a wide range of behaviour in aqueous solution. They can form regular ordered arrays, such as filaments, or crystals. They can undergo conformation change, leading to more generalised aggregation and a variety of irregular structures. They can form gels, both thermolabile and thermostable.
CITATION STYLE
Tombs, M. P. (1985). Phase Separation in Protein — Water Systems and the Formation of Structure. In Properties of Water in Foods (pp. 25–36). Springer Netherlands. https://doi.org/10.1007/978-94-009-5103-7_2
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