Salting-out Effects

Salting-Out Effects is a physicochemical phenomenon in which the solubility of a solute, particularly proteins, is decreased by the addition of specific high-concentration salts, leading to protein precipitation due to competition for hydration shells and increased hydrophobic interactions.

733

Publications

37K

Citations

2.2K

Authors

771

Institutions

Publications per year

2017–2026

167

Variants

Salting OutSalting-out

Authors

2.2K

  1. JA
    João A. P. Coutinho

    University of Aveiro, Portugal

    18 publications · 1.4K citations

    15

    h-index

  2. MG
    Mara G. Freire

    University of Aveiro, Portugal

    13 publications · 1.1K citations

    12

    h-index

  3. RS
    Rahmat Sadeghi

    University of Kurdistan, Iran

    11 publications · 576 citations

    11

    h-index

  4. YY
    Yongsheng Yan

    Jiangsu University, China

    11 publications · 529 citations

    11

    h-index

  5. JH
    Juan Han

    Jiangsu University, China

    9 publications · 419 citations

    9

    h-index

1–5 of 2.2K

Venues

  1. Journal of Chemical & Engineering Data

    93 publications · 3.5K citations

    35

    h-index

  2. The Journal of Physical Chemistry B

    43 publications · 2.6K citations

    28

    h-index

  3. Langmuir

    23 publications · 911 citations

    17

    h-index

  4. Journal of the American Chemical Society

    JACS · 18 publications · 1.9K citations

    16

    h-index

  5. Industrial & Engineering Chemistry Research

    16 publications · 776 citations

    13

    h-index

1–5