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, ...

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 ...