Identifying conditions that maximize the structural stability of a biologic’s native state is essential for developing therapeutics, formulations, and process development conditions. In this GEN ...

Fish myofibrillar proteins, primarily myosin and actin, form the contractile apparatus of muscle fibres and are key determinants of flesh texture, water‐holding capacity and gelation behaviour. Upon ...

The digestibility of dietary proteins is determined by their structural state and interactions within complex food matrices. During processing, proteins undergo denaturation, aggregation, ...

PTIR calculates the rates at which originally monomeric proteins are transformed into aggregates at various temperatures under initial-rate settings. Utilizing SMSLS for identical conditions generates ...

A research team reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and ...

A research team has reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and ...

Real-time and in-line accurate measuring of protein (monoclonal antibody, or mAb) concentration has been shown across a wide dynamic range (0–135 g/L) through the ...