Exploring the underlying mechanisms on NaCl-induced reduction in digestibility of myoglobin

Discovery of Novel Cyclic Salt Bridge in Thermophilic Bacterial Protease and Study of its Sequence and Structure

(2021) Debanjan Mitra et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Enzyme catalysis prior to aromatic residues: Reverse engineering of a dephospho‐CoA kinase

(2021) Mikhail Makarov et al.   PROTEIN SCIENCE

Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

(2021) Shuai Jiang et al.   FOOD CHEMISTRY

Changes in the structure and digestibility of myoglobin treated with sodium chloride

(2021) Hui Liu et al.   FOOD CHEMISTRY

Overheating induced structural changes of type I collagen and impaired the protein digestibility

(2020) Miao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Experimental and theoretical investigations on the interaction of glucose molecules with myoglobin in the aqueous solution using theoretical and experimental methods

(2020) Rasoul Eslami-Farsani et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

Nonbonded Atomic Contacts Drive Ultrafast Helix Motions in Myoglobin

(2020) Shinya Tahara et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Insight into the binding of glycerol with myoglobin: Spectroscopic and MD simulation approach

(2020) Rasoul Eslami-Farsani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

The impact of dietary protein intake on longevity and metabolic health

(2019) Munehiro Kitada et al.   EBioMedicine

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

(2019) Joanne M. Hughes et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The human protein haptoglobin inhibits IsdH-mediated heme-sequestering by Staphylococcus aureus

(2019) Jakob H. Mikkelsen et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion

(2018) T. Sayd et al.   FOOD CHEMISTRY

The influence of processing conditions on the weight change of single herring ( Clupea herengus ) fillets during marinating

(2018) Maria Helbo Laub-Ekgreen et al.   FOOD RESEARCH INTERNATIONAL

Improvement of enzymological properties of pepsin by chemical modification with chitooligosaccharides

(2018) Chunyi Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing

(2018) X J Du et al.   POULTRY SCIENCE

In vitro protein digestibility of pork products is affected by the method of processing

(2017) Li Li et al.   FOOD RESEARCH INTERNATIONAL

Modulating fat digestion through food structure design

(2017) Qing Guo et al.   PROGRESS IN LIPID RESEARCH

Quantification of peptides released during in vitro digestion of cooked meat

(2016) T. Sayd et al.   FOOD CHEMISTRY

A multicenter study benchmarks software tools for label-free proteome quantification

(2016) Pedro Navarro et al.   NATURE BIOTECHNOLOGY

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

(2014) Kéra Nyemb et al.   FOOD CHEMISTRY

Insights from quantitative metaproteomics and protein-stable isotope probing into microbial ecology

(2013) Martin von Bergen et al.   ISME Journal