A monograph on denaturation is
S. Lapanje. Physicochemical Aspects of Protein Denaturation. John Wiley, New
York, 1978.
Kinetics of heat inactivation of enzymes is discussed by
R. W. Lencki, J. Arul, R. J. Neufeld. Biotechnol. Bioeng. 40 (1992) 1421–1426, 1427–
1434.
Molecular mechanisms involved in heat inactivation are treated by
T. J. Ahern, A. M. Klibanov. Meth. Biochem. Anal. 33 (1988) 91–127.
Effects of high pressure on globular proteins are reviewed by
V. B. Galazka, D. A. Ledward. In: S. E. Hill, D. A. Ledward, J. R. Mitchell, eds.
Functional Properties of Food Macromolecules, 2nded. Aspen, Gaithersburg,
MD, 1998, Chapter 7.