Comparative study of the hydrophobic interaction effect of pH and ionic strength on aggregation/emulsification of Congo red and amyloid fibrillation of insulin.
pH 值和离子强度对刚果红聚集/乳化和胰岛素淀粉样蛋白原纤维化的疏水相互作用效应的比较研究
期刊:BBA Advances
影响因子:3
doi:10.1016/j.bbadva.2021.100036
Kasai Takahiro, Wada Takashi, Iijima Tsubasa, Minami Yoshiko, Sakaguchi Tomoyo, Koga Ryotaro, Shiratori Tomoki, Otsuka Yuta, Shimada Yohsuke, Okayama Yukiko, Goto Satoru
