Managing HCP Risk Requires a Multifactor Approach to Prevent Unexpected Levels in Later Phases
Join Lab Manager and our experts as we discuss strategies you can adopt to minimize the risk of unexpected HCP levels later in development
protein
Could Breadfruit Be the Next Superfood? Researchers Say Yes
Breadfruit is sustainable, environmentally friendly, and a high-production crop
Improving Protein Digestibility in Sorghum
The biggest flaw of sorghum is how difficult it is for people and animals to digest the crop's protein
Plant Proteins Can Build Aging Muscle but Aren't as Potent as Meat
Recently presented research highlights the potential of alternative plant-based protein sources to maintain the size and quality of aging muscles
Making Plant Protein Look and Feel More like Whole Meat
UMass Amherst food scientists awarded grant for innovative approach to improving sensory qualities of plant-based food
A Breakthrough in Slaughter-Free Steak Production
Soy protein—which is readily available and economically efficient—can be used as scaffolds for growing bovine tissue
The Absence of Key Protein Rapidly Turns Young Bones Old
Findings could lead to improved care for aging population at higher risk for osteoporosis and periodontitis
Power Switch for Muscles
Scientists have shown that a protein can help deliver many of the benefits associated with endurance exercise
New Structure of Key Protein Holds Clues for Better Drug Design
Scientists have peered deep into the heart of a key protein used in drug design and discovered dynamic structural features that may lead to new ways to target diseases