This is because chickpeas and other legumes contain albumins and globulins, the same proteins that cause egg whites to stiffen. Chefs favor chickpea water because it tends to have a higher ...

It's particularly helpful in vegan baking. Aquafaba contains substances known as albumins and globulins, also found in eggs, forming a foamy consistency when whipped. For this reason, you can use ...

Dabei haben wir entdeckt, dass die zentralen Regionen des Albumins starr sind, während die Außenbereiche flexibel ihre Form ändern können (s. Abb. 1) [1]. Albumin-Moleküle sind mit Fettsäure-Molekülen ...

Identification of potent COVID-19 main protease inhibitors by loading of favipiravir on Mg12O12 and Zn12O12 nanoclusters: an in silico strategy for COVID-19 treatment.

Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...

Korea Drug Development Fund (KDDF) is helping turn cutting-edge science into breakthrough cancer treatments. With a budget of $1 billion, KDDF has funded 162 drug development projects, helping its ...