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Aqueous suspensions containing increasing amounts (0.1-200 g/L) of egg white at different ionic strength (0.025-1.000 M NaCl) were characterised for critical concentration associated to self crowding phenomena. Samples were then exposed to 30 W m− 2 UV-C light for 10 min. Self crowded proteins resulted fully resistant to photodegradation. In uncrowded conditions, egg white underwent fragmentation...
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