1. Angela M,Gronenborn 美国 University of Pittsburgh 2007美国科学院院士 Cataract-associated P23T gamma D-crystallin retains a native-like fold in amorphous-looking aggregat..
2. Angela M,Gronenborn 美国 University of Pittsburgh 2007美国科学院院士 A Combined NMR and SAXS Analysis of the Partially Folded Cataract-Associated V75D gamma D-Crystallin
3. 肖航 美国 University of Massachusetts Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluatio..
4. Vincent M,Monnier 美国 Case Western Reserve University alpha-Crystallin chaperone mimetic drugs inhibit lens gamma-crystallin aggregation: Potential role f..
5. Ehud,Gazit 以色列 Tel Aviv University The contribution of individual residues of an aggregative hexapeptide derived from the human gamma D..
6. Ehud,Gazit 以色列 Tel Aviv University Inhibition of amyloid fibrillation of gamma D-crystallin model peptide by the cochineal Carmine
7. David Julian,McClements 美国 University of Massachusetts Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
8. 刘学波 中国 西北农林科技大学 Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
9. John A,Carver 澳大利亚 Australian National University The multifaceted nature of alpha B-crystallin
10. Douglas J,Tobias 美国 University of California-Irvine Molecular Mechanism of Aggregation of the Cataract-Related gamma D-Crystallin W42R Variant from Mult..
11. Frederic,Rousseau 比利时 Katholieke Universiteit Leuven(KU Leuven) Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins
12. Schymkowitz, Joost 比利时 Katholieke Universiteit Leuven(KU Leuven) Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins
13. Jan A,Delcour 比利时 Katholieke Universiteit Leuven(KU Leuven) Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins
14. Frederic,Rousseau 比利时 Katholieke Universiteit Leuven(KU Leuven) Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins
15. Schymkowitz, Joost 比利时 Katholieke Universiteit Leuven(KU Leuven) Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins
16. Jan A,Delcour 比利时 Katholieke Universiteit Leuven(KU Leuven) Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins
17. Raffaele,Mezzenga 瑞士 ETH Zurich Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and healt..
18. Martin T,Zanni 美国 University of WISCONSIN Amyloid found in human cataracts with two-dimensional infrared spectroscopy
19. Freire, Carmen Sofia Rocha 葡萄牙 University of Aveiro Ionic liquids as promoters of fast lysozyme fibrillation
20. Isabel M,Marrucho 葡萄牙 University of Lisbon Ionic liquids as promoters of fast lysozyme fibrillation