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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

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Zhan-Peng Zhu

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Open access Oct 2026

Changes in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate

To investigate how sodium bicarbonate concentrations (0, 10, 20, 30, 40, and 50 mM) modulate the turbidity and molecular interactions of pork myosin, the pH, turbidity, particle size, active and total thiol content, surface hydrophobicity, rheology properties, and chemical forces were analyzed. Results revealed that in...

Yu Zheng, Zhan-Peng Zhu, Qin Hou et al. · 0 citations

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