Audrey Girard (Department of Food Science) has accomplished the first demonstration of additive manufacturing via protein denaturation (AMPD). The paper is published in the journal Green Chemistry.

Initially it was a demand that seemed to ooze out of gyms — fitness and bodybuilding enthusiasts clamouring for more protein ...

This experiment demonstrates protein denaturation, acid-base reactions, and separation techniques in chemistry. See this experiment demonstrated step by step in this video. Watch how the mixture ...

Folded proteins are actually fragile structures, which can easily denature, or unfold. Although many thousands of bonds hold proteins together, most of the bonds are noncovalent and fairly weak.

DURING work on the heat denaturation of ovalbumin at pH 3, it was found, from measurements of the changes in solubility and in the amount of aggregated protein observed in the ultracentrifuge ...

Achieving the perfect texture in plant-based foods is challenging. How can customisable solutions help manufacturers create high quality formulations?