Equation of state and structure of highly concentrated globular protein solutions

In food technology, proteins are classically subject to operations leading to high local concentrations (membrane filtration, drying, stabilization of dispersed systems through the formation of dense interfacial films). However, few studies have for now been conducted on the behaviour of globular proteins in “highly crowded” situations, despite interesting observations in some cases and a growing interest in the subject [1,2]. Our goal is to study the crowding of proteins in an extended concentr