Results 191 to 200 of about 8,577 (270)

The role of the nucleus in the control of mitochondrial precursor proteins in yeast

open access: yesProtein Science, Volume 35, Issue 6, June 2026.
Abstract Mitochondria are essential organelles of eukaryotic cells, with vital roles in energy production, biosynthesis of macromolecules, and intracellular signaling. Their function depends on a complex proteome with proteins targeted to different mitochondrial sub‐compartments.
Kira Ritzenhofen   +3 more
wiley   +1 more source

Dynamic disorder is crucial for mitochondrial protein import

open access: yesProtein Science, Volume 35, Issue 6, June 2026.
Abstract The import of proteins into mitochondria poses fundamental mechanistic challenges: aggregation‐prone precursor proteins must be maintained in aqueous compartments and threaded through narrow pores without becoming stuck or mislocalized. Recent evidence from mitochondrial protein import studies and other chaperone systems underscores the ...
Jakob Schneider   +3 more
wiley   +1 more source

Link Prediction with Swarms of Chiral Quantum Walks

open access: yesAdvanced Quantum Technologies, Volume 9, Issue 6, June 2026.
Network reconstruction is a fundamental problem in network biology. We propose a link prediction method based on a swarm of chiral quantum walks. Random phase assignments in each walker's Hamiltonian generator produce complementary dynamics on the same topology.
Gaia Forghieri   +3 more
wiley   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

open access: yesSustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh   +3 more
wiley   +1 more source

Physicochemical Properties and Mechanisms of Oil‐In‐Water Emulsion Formation and Stabilization by Yeast Protein Ingredients From Saccharomyces cerevisiae and Candida utilis

open access: yesSustainable Food Proteins, Volume 4, Issue 2, June 2026.
Emulsion formation is associated with the soluble phase, while the presence of yeast cells enhances stability through a steric mechanism, with a protein‐to‐oil ratio greater than 1:10 required to prevent oil droplet coalescence. ABSTRACT This study explored the nutrient composition, protein profile, physicochemical and emulsifying properties of ...
Luca Amagliani   +8 more
wiley   +1 more source

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