The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures

Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

(2020) Da Chen et al.   CARBOHYDRATE POLYMERS

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins

(2019) Simon M. Loveday   Annual Review of Food Science and Technology

Insect Cuticle-Mimetic Hydrogels with High Mechanical Properties Achieved via the Combination of Chitin Nanofiber and Gelatin

(2019) Chuchu Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils

(2019) Jinfeng Peng et al.   JOURNAL OF FOOD SCIENCE

Modern Strategies To Achieve Tissue-Mimetic, Mechanically Robust Hydrogels

(2019) A. Kristen Means et al.   ACS Macro Letters

Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications

(2019) Yiping Cao et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins

(2019) Marlies A. Lambrecht et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Heat-induced gelation of mixtures of casein micelles with whey protein aggregates

(2019) Anna Kharlamova et al.   FOOD HYDROCOLLOIDS

Gelation of food protein-protein mixtures

(2019) Taco Nicolai   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels

(2019) Andrew J. Gravelle et al.   FOOD RESEARCH INTERNATIONAL

Status and future scope of plant-based green hydrogels in biomedical engineering

(2019) Reza Mohammadinejad et al.   Applied Materials Today

Properties of cellulose nanofiber/bengkoang starch bionanocomposites: Effect of fiber loading

(2019) Melbi Mahardika et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber

(2019) Bifen Chen et al.   FOOD HYDROCOLLOIDS

Polyphenol-Binding Amyloid Fibrils Self-Assemble into Reversible Hydrogels with Antibacterial Activity

(2018) Bing Hu et al.   ACS Nano

Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

(2018) Quanyang Li et al.   FOOD CHEMISTRY

Rheological properties and microstructure of soy-whey protein

(2018) Thu H. McCann et al.   FOOD HYDROCOLLOIDS

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

(2018) S. Ben-Harb et al.   FOOD HYDROCOLLOIDS

Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels

(2018) Amir Vahedifar et al.   INTERNATIONAL DAIRY JOURNAL

Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition

(2018) Mehdi Mohammadian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications

(2018) Koen J.A. Jansens et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study

(2018) Hoda Khalesi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mixed gels from whey protein isolate and cellulose microfibrils

(2018) Jinfeng Peng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

(2018) William Nicholas Ainis et al.   FOOD HYDROCOLLOIDS

Hydrogel as an alternative structure for food packaging systems

(2018) Rejane Andrade Batista et al.   CARBOHYDRATE POLYMERS

Moving from molecules, to structure, to texture perception

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin nanofibrils: The long and the short of it

(2017) Simon M. Loveday et al.   INTERNATIONAL DAIRY JOURNAL

Mechanical reinforcement of gelatin hydrogel with nanofiber cellulose as a function of percolation concentration

(2017) Wenhang Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Composite foods: from structure to sensory perception

(2017) Elke Scholten   Food & Function

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

(2016) Claire Darizu Munialo et al.   FOOD HYDROCOLLOIDS

Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

(2016) Jissy Jose et al.   FOOD HYDROCOLLOIDS

Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase

(2016) Xiaoli Wu et al.   FOOD HYDROCOLLOIDS

Microstructure and rheology of globular protein gels in the presence of gelatin

(2016) Carsten Ersch et al.   FOOD HYDROCOLLOIDS

Relating water holding of ovalbumin gels to aggregate structure

(2016) Maaike Nieuwland et al.   FOOD HYDROCOLLOIDS

Cold-set hydrogels made of whey protein nanofibrils with different divalent cations

(2016) Mehdi Mohammadian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

(2015) Maede Ahmadi et al.   FOOD CHEMISTRY

Modulating fracture properties of mixed protein systems

(2015) Carsten Ersch et al.   FOOD HYDROCOLLOIDS

Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

(2015) Jun-Jie Hou et al.   FOOD HYDROCOLLOIDS

Classification, processing and application of hydrogels: A review

(2015) Faheem Ullah et al.   Materials Science & Engineering C-Materials for Biological Applications

Hydrogel: Preparation, characterization, and applications: A review

(2015) Enas M. Ahmed   Journal of Advanced Research

Electrostatic Stabilization of β-lactoglobulin Fibrils at Increased pH with Cationic Polymers

(2014) Jay Gilbert et al.   BIOMACROMOLECULES

Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels

(2014) Ye-Hui Zhang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Chitin Microfibers Reinforce Soy Protein Gels Cross-Linked by Transglutaminase

(2014) Yang Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanofibrous hydrogel composites as mechanically robust tissue engineering scaffolds

(2014) Annabel L. Butcher et al.   TRENDS IN BIOTECHNOLOGY

Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

(2013) Tuan Phan-Xuan et al.   BIOMACROMOLECULES

Rheology, texture and microstructure of gelatin gels with and without milk proteins

(2013) Zhihua Pang et al.   FOOD HYDROCOLLOIDS

Biomimetics of the extracellular matrix: an integrated three-dimensional fiber-hydrogel composite for cartilage tissue engineering

(2013) Jeannine Coburn et al.   Smart Structures and Systems

Hydrogels for biomedical applications

(2012) Allan S. Hoffman   ADVANCED DRUG DELIVERY REVIEWS

Stability of aqueous food grade fibrillar systems against pH change

(2012) Ardy Kroes-Nijboer et al.   FARADAY DISCUSSIONS

Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

(2012) Ali Rafe et al.   FOOD HYDROCOLLOIDS

Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate

(2012) Ali Rafe et al.   FOOD RESEARCH INTERNATIONAL

State of the art composites comprising electrospun fibres coupled with hydrogels: a review

(2012) Lucy A. Bosworth et al.   Nanomedicine-Nanotechnology Biology and Medicine

Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils

(2011) Simon M. Loveday et al.   BIOMACROMOLECULES

Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures

(2011) Esra Çakır et al.   FOOD HYDROCOLLOIDS

Thermodynamic incompatibility between denatured whey protein and konjac glucomannan

(2011) John T. Tobin et al.   FOOD HYDROCOLLOIDS

Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins

(2011) Komla Ako et al.   Soft Matter

Disassembly and Reassembly of Amyloid Fibrils in Water−Ethanol Mixtures

(2010) Sophia Jordens et al.   BIOMACROMOLECULES

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

(2010) Kátia Regina Kuhn et al.   FOOD HYDROCOLLOIDS

Small-Strain Dynamic Rheology of Food Protein Networks

(2010) Michael H. Tunick   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Charge Double Layer and Colloidal Aggregation on the Isotropic−Nematic Transition of Protein Fibers in Water

(2010) Raffaele Mezzenga et al.   LANGMUIR

Liquid Crystalline Phase Behavior of Protein Fibers in Water: Experiments versus Theory

(2009) Jin-Mi Jung et al.   LANGMUIR

Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation

(2008) C. Akkermans et al.   INTERNATIONAL DAIRY JOURNAL