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https://www.scitechnol.com/abstract/effect-of-high-temperature-treatment-on-amino-acid-residues-in-soy-protein-isolate-12994.html Effect of high temperature treatment on amino acid residues in soy protein isolate | Scitechnol High temperature treatment (100~150 °C) is frequently used for preparation of long-term storage foods such as retort pouched and canned foods. Consumption of... amino acid residues soy protein isolate effect high temperature https://www.ajmb.org/article_249737.html Importance of Fluctuating Amino Acid Residues in Folding and Binding of Proteins Background: Conformational flexibility of proteins remains as one of the major events in protein-protein/DNA/ligand/small molecule binding to achieve its... amino acid residues binding proteins importance fluctuating folding https://researchconnect.stonybrook.edu/en/publications/measuring-the-depth-of-amino-acid-residues-in-membrane-inserted-p/ Measuring the depth of amino acid residues in membrane-inserted peptides by fluorescence quenching... amino acid residues the depth fluorescence quenching measuring membrane