Plant-based proteins for meat lovers

In canteens and supermarkets, plant-based substitute products for chicken escalopes and beef steaks have become standard fare. Together with colleagues from TU Berlin, researchers at Karlsruhe Institute of Technology (KIT) ...

Neutrons used to study a key protein in milk

Martha, a cow placidly grazing in a field in The Netherlands, became an important collaborator with researchers who successfully analyzed and characterized the internal protein structure and the composite particles of her ...

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