Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality by Gongqi Zhao, Miaomiao Pan, Xianling Zhang, Gengqing Liao, Yizhou Wu, Yanxia Yang, Liping Yang

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A Comparative Analysis of Synonymous Codon Usage Bias Pattern in Human Albumin Superfamily by Hoda Mirsafian, Adiratna Mat Ripen, Aarti Singh, Phaik Hwan Teo, Amir Feisal Merican, Saharuddin Bin Mohamad

“…Several factors such as GC content, nucleotide distribution, protein hydropathy, protein secondary structure, and translational selection are reported to contribute to codon usage preference. …”
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FTIR spectroscopic characterization reveals short-term macromolecular responses to photobiomodulation in mesenchymal stem cells by Ozlem Bozkurt-Girit, Mahmut Alp Kilic

“…Photobiomodulation resulted in explicit differences in FTIR spectra of 1 H and 3 H post-L groups, including alterations in lipid composition, protein secondary structure, protein phosphorylation together with changes in metabolic turnover of carbohydrates over time. …”
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Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology by E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina

“…It is believed that IR-spectra reflect conformations in the protein secondary structure, which suggests preserving properties of the tropocollagen particle or collagen molecule. …”
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Effects of Ultrasonic Pretreatment on Nutrient Migration and Micro-nano Particles Formation in Chicken Soup by Zhuojian LI, Cen ZHANG, Di CHEN, Wenjing LU, Guangyin CHEN, Chenyi DAI, Xuan CHEN, Xiao'e CHEN, Chaogeng XIAO

“…In addition, ultrasonic pretreatment induced changes in the protein secondary structure of MNPs, reducing α-helices and converting to β-folding and protein solubility to 87.40%, thereby improving chicken soup stability. …”
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Effect of Ultrafine Grinding on the Structural and Functional Properties of Flaxseed Protein by Yali LIANG, Ronghua GAO, Narisu QIN, Xiaolan BAO

“…Although the molecular weight of flaxseed protein was not significantly affected by ultrafine grinding treatment, an increase in α-helix content was observed, while the contents of β-sheets, β-turns, and random coils were reduced, indicating a change in protein secondary structure. Functional property analyses revealed significant improvements in the solubility, water-holding capacity, emulsifying activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), and foam stability (FS) of flaxseed protein following ultrafine grinding (P<0.05). …”
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Effect of Camellia nitidissima Chi Polysaccharide on the Physicochemical Properties and Gel Properties of Surimi Gel in Pangasius bocourti by Zezheng ZENG, Lifeng ZHU, Yanghong CAO, Cen QI, Ziru DAI, Qingliang DONG

“…The effects of different CNCP dosages (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) on the whiteness value, gel strength, textural properties, sensory evaluation, cooking loss rate, water-holding capacity, water distribution, dynamic rheological characteristics, gel-forming forces, protein secondary structure, and microstructure of the CNCP-Pangasius bocourti surimi plural gel were also investigated. …”
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Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, and in vitro digestive characteristics by Qingguan Liu, Wanqing Huang, Chunxia Zhou, Sichen Yang, Jiaqi Hong, Ailin Xie, Qiang Cui

“…The binding of curcumin causes a transition from random coil to β-sheet in the protein's secondary structure but has a limited impact on its tertiary structure. …”
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Effect of Different Cooking Methods on Quality of Salted Egg Yolk by Qianwei CHENG, Xinyue WEI, Shiyan FU, Lina GAN, Qiu ZHONG, Quandan WU, Yuan CHENG

“…Raman spectrum analysis revealed that α-helix and β-fold conformations dominated the protein secondary structure of uncooked SEY. However, after baking process, α-helix content decreased significantly while β-fold content decreased notably after ultrasonic and steaming treatments with more tryptophan residues exposed. …”
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Alpha helices are more evolutionarily robust to environmental perturbations than beta sheets: Bayesian learning and statistical mechanics for protein evolution by Tomoei Takahashi, George Chikenji, Kei Tokita, Yoshiyuki Kabashima

“…How typical elements that shape organisms, such as protein secondary structures, have evolved, or how evolutionarily susceptible/resistant they are to environmental changes, are significant issues in evolutionary biology, structural biology, and biophysics. …”
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Synergistic effects of bee pollen and propolis extract on protein bar properties: a multivariate chemometric analysis by Fatemeh Poureshmanan Talemi, Amir Pourfarzad, Siamak Gheibi

“…Principal component analysis (PCA) and partial least squares regression (PLSR) confirmed strong correlations between protein secondary structures and quality parameters. In conclusion, the synergistic addition of propolis extract and bee pollen enhanced the nutritional, microbial, structural, and sensory characteristics of protein bars, supporting their potential use as clean-label functional ingredients in industrial applications.…”
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Peptide bonds revisited by Santosh Panjikar, Manfred S. Weiss

“…Understanding the structural and chemical properties of peptide bonds within protein secondary structures is vital for elucidating their roles in protein folding, stability and function. …”
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