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Book ChapterDOI
01 Jan 2009
20 Citations
In foods, crystallization may also be an undesirable change which must be avoided.
Therefore, the investigations provide evidence for the importance of biological regulation in crystallization process.
Our results establish the following crystallization pathway.
A crystallization coefficient is found to provide an effective and reliable criterion to predict protein crystallization conditions.
Sedimentation during the crystallization process could explain the observed inhomogeneity.
Therefore, strategies developed to control protein crystallization in vitro may be applicable to pathology-related crystallization systems.
This observation can be related to the crystallization mechanisms.

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