Category
Biochemistry
Related lectures (259)
Protein Structure: General Principles
Explores protein structures, folding principles, and sequence determinants, emphasizing the diverse three-dimensional structures proteins can adopt.
Plasma Membrane Structure and Proteins
Covers plasma membrane structure, protein composition, fatty acid variations, protein folding, and amino acid properties.
Inclusion of Fermented Foods in Food Guides
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Proteins: Structure and Function
Explores the structure and function of proteins, emphasizing their diverse roles in living organisms.
Protein Structure: General Principles
Discusses the organization of protein structures and the role of protein folding.
Protein Composition and Structure
Explores protein composition, peptide bonds, structures, folding, and stability.
Non-refoldability in E. coli Proteome
Delves into non-refoldability in the E. coli proteome, exploring protein folding challenges and implications.
Computational Protein Design
Series explores computational protein design, covering challenges, applications, and importance in bioengineering and synthetic biology.
Food Biotechnology: Enzymes and Protein Sources
Covers the use of enzymes in food processing, protein sources, and their environmental impact.
Protein Folding: Structure and Design
Explores protein folding, hydrophobic interactions, compact conformations, the HP model, co-evolution, and computational methods.