8 Papers
16 Citations
Guo Chen is an academic researcher from Chalmers University of Technology. The author has contributed to research in topics: Chemistry & Folding (chemistry). The author has an hindex of 6, co-authored 8 publications.
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Papers
A unified model of protein dynamics.
Hans Frauenfelder,Guo Chen,Joel Berendzen,Paul W. Fenimore,Helén Jansson,Benjamin H. McMahon,Izabela Stroe,Jan Swenson,Robert D. Young +8 more
TL;DR: It is shown here that the dominant conformational motions are slaved by the hydration shell and the bulk solvent, and the model quantitatively predicts the rapid increase of the mean-square displacement above ≈200 K and explains the nonexponential time dependence of the protein relaxation after photodissociation.
Protein folding is slaved to solvent motions
TL;DR: It is postulate here that folding has the same temperature dependence as the α-fluctuations in the bulk solvent but is much slower than this, and is called slaving.
301
Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water
J. Eckardt,J. Eckardt,Camilla Öhgren,A. Alp,Susanne Ekman,Annika Åström,Guo Chen,Jan Swenson,Daniel P. Johansson,Daniel P. Johansson,Maud Langton,Maud Langton +11 more
TL;DR: In this article, the effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough was evaluated by a trained analytical panel.
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Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
TL;DR: In this article, the dynamics of water and ice in the crumb and crust of wheat bread were characterized using wheat bread stored at -18 degrees C for a long term of similar to 4 months.
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Anomalous dynamics of aqueous solutions of di-propylene glycol methylether confined in MCM-41 by quasielastic neutron scattering
TL;DR: The results suggest that water up to a concentration of about 20 wt.% is used to hydrate the hydrophilic hydroxyl surface groups of the silica pores, and that it is only at higher water contents the water becomes partly mixed with 2PGME, so that partial micro-phase separation of the two liquids larger, and thereby slower relaxing, structural entities of hydrogen bonded water and2PGME molecules can only be formed at higherWater contents than in the bulk system.