Protein Folding in Variable Conditions - Elsevier Science Book - Image 1

£116.05

Elsevier Protein Folding in Variable Conditions - Elsevier Science Book

Name: Protein Folding in Variable Conditions - Elsevier Science Book
Brand: Elsevier
Price: 116.05 GBP
Availability: InStock

Biochemistry

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Description

This Elsevier science book explores how external environmental conditions affect protein folding and amyloid formation. It introduces the fuzzy oil drop model (FOD-M), a framework for measuring external factors that influence the folding process and contribute to protein misfolding. The work examines why proteins fold in specific ways and how altered environmental conditions can trigger transformation from globular proteins to amyloids. Designed for biochemistry professionals and researchers, this book provides detailed sections on amyloid transformation and the mechanisms underlying misfolding processes. It offers evidence-based insights into protein behaviour under variable conditions, making it essential reading for those studying protein structure, biochemistry, and related biological sciences.

Key Features

Introduces the fuzzy oil drop model (FOD-M) for measuring external factors influencing protein folding behaviour.

Examines how variable environmental conditions trigger transformation from globular proteins to amyloids.

Explores the relationship between external factors and protein misfolding processes in biochemistry.

Provides detailed sections on amyloid transformation and the underlying mechanisms of protein behaviour.

Published by Elsevier, a leading scientific publisher in biological sciences and biochemistry research.

Product Specifications

Brand: Elsevier
Format: paperback
ASIN: 0443404755
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biochemistry
Domain: Amazon UK
Release Date: 30 January 2026
Listed Since: 21 May 2025

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Elsevier Protein Folding in Variable Conditions - Elsevier Science Book

About as cheap as it gets. The only time it was cheaper was 2 months ago.

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