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Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability

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

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(2017) Wenjie Xia et al.   FOOD RESEARCH INTERNATIONAL

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(2017) Yi Shen et al.   Nature Nanotechnology

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Characterization of fish oil in water emulsion produced by layer by layer deposition of soy β-conglycinin and high methoxyl pectin

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An overview of preparation and applications of stabilized zero-valent iron nanoparticles for soil and groundwater remediation

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Improvement of heat-induced fibril assembly of soy β-conglycinin (7S Globulins) at pH 2.0 through electrostatic screening

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Amyloid-mediated synthesis of giant, fluorescent, gold single crystals and their hybrid sandwiched composites driven by liquid crystalline interactions

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Influence of Protein Hydrolysis on the Growth Kinetics of β-lg Fibrils

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(2010) Athanasia O. Matemu et al.   FOOD CHEMISTRY

Formation and Characterization of Amyloid-like Fibrils from Soy β-Conglycinin and Glycinin

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Incorporation of Mg and Ca into Nanostructured Fe2O3 Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods

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A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding

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Thioflavin T Hydroxylation at Basic pH and Its Effect on Amyloid Fibril Detection

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