<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>protein secondary structure &#8211; BIOENGINEER.ORG</title>
	<atom:link href="https://bioengineer.org/tag/protein-secondary-structure/feed/" rel="self" type="application/rss+xml" />
	<link>https://bioengineer.org</link>
	<description>Bioengineering</description>
	<lastBuildDate>Tue, 27 Oct 2026 15:25:08 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.1.3</generator>

<image>
	<url>https://bioengineer.org/wp-content/uploads/2019/09/cropped-bioengineering-32x32.png</url>
	<title>protein secondary structure &#8211; BIOENGINEER.ORG</title>
	<link>https://bioengineer.org</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">72741379</site>	<item>
		<title>Mulberry Pomace Waste Transformed Into Gel Booster for Plant Protein Foods</title>
		<link>https://bioengineer.org/mulberry-pomace-waste-transformed-into-gel-booster-for-plant-protein-foods/</link>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 27 Oct 2026 15:25:08 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[agricultural by-products]]></category>
		<category><![CDATA[calcium ions]]></category>
		<category><![CDATA[carboxymethyl cellulose]]></category>
		<category><![CDATA[food waste valorization]]></category>
		<category><![CDATA[gelation]]></category>
		<category><![CDATA[molecular docking]]></category>
		<category><![CDATA[mulberry pomace]]></category>
		<category><![CDATA[peanut protein isolate]]></category>
		<category><![CDATA[plant-based foods]]></category>
		<category><![CDATA[protein secondary structure]]></category>
		<category><![CDATA[Rheology]]></category>
		<category><![CDATA[water-holding capacity]]></category>
		<guid isPermaLink="false">https://bioengineer.org/?p=462598</guid>

					<description><![CDATA[Food scientists have turned mulberry pomace, the fibrous waste left over after juice production, into a carboxymethyl cellulose ingredient that, together with calcium ions, more than doubles the strength of peanut protein isolate gels.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">462598</post-id>	</item>
	</channel>
</rss>
