@article {2013|1956,
	title = {The effect of protein composition on hydration dynamics},
	journal = {Phys. Chem. Chem. Phys.},
	volume = {15},
	number = {10},
	year = {2013},
	pages = {3570{\textendash}3576},
	publisher = {The Royal Society of Chemistry},
	abstract = {Water dynamics at the surface of two homologous proteins with different thermal resistances is found to be unaffected by the different underlying amino-acid compositions{,} and when proteins are folded it responds similarly to temperature variations. Upon unfolding the water dynamics slowdown with respect to bulk decreases by a factor of two. Our findings are explained by the dominant topological perturbation induced by the protein on the water hydrogen bond dynamics.},
	author = {Rahaman, O. and Melchionna, S. and Laage, D. and Sterpone, F.}
}
