We report a significant enhancement in protein thermal stability associated with the gradual dehydration of a polymeric gel (in which a model protein is entrapped) and point out some general implications suggested by this result.
J. Nuñez-Olea and J. M. Sanchez-Ruiz, J. Chem. Soc., Perkin Trans. 2, 1995, 643 DOI: 10.1039/P29950000643
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