Salt-induced swelling is a crucial phenomenon in pork meat processing, significantly influencing the meat's water-holding capacity (WHC). Existing theories focus on the role of myofibrillar proteins, ...
Less salt, more protein: Researchers address dairy processing's environmental, sustainability issues
Researchers say the high salt content of whey -- the watery part of milk left behind after cheesemaking -- helps make it one of the most polluting byproducts in the food processing industry. In a new ...
Protein engineering techniques are an essential part of customizing or producing proteins with specific properties which can be applied in various industrial processes. Thus they are crucial to ...
Labile, poorly expressed, or poorly soluble proteins paose many difficulties in isolation and purification. These difficulties can be overcome, however, by various means. One approach is to modify ...
Sleepiness after a large meal is something we all experience, and new research with fruit flies suggests higher protein and salt content in our food, as well as the volume consumed, can lead to longer ...
Affinity chromatography can be applied to a wide array of proteins and works by exploiting the binding properties between proteins and ligands. It involves passing a recombinant protein mixture over a ...
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