@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.} }