Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils

Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortification

(2021) Ning Xiang et al.   FOOD CHEMISTRY

Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

(2021) Lian Jiang et al.   FOOD HYDROCOLLOIDS

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

(2021) Xiaohong Tong et al.   FOOD HYDROCOLLOIDS

Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White

(2020) Margarita Monge-Morera et al.   BIOMACROMOLECULES

Formation and physicochemical properties of amyloid fibrils from soy protein

(2020) Yajuan Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility

(2020) Shuang Li et al.   FOOD HYDROCOLLOIDS

Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

(2020) Arne M.R. Huyst et al.   FOOD HYDROCOLLOIDS

Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils

(2020) Ting Li et al.   FOOD HYDROCOLLOIDS

Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

(2019) Zhibiao Feng et al.   FOOD HYDROCOLLOIDS

Impact of covalent or non-covalent bound epigallocatechin-3-gallate (EGCG) on assembly, physicochemical characteristics and digestion of ovotransferrin fibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter

(2019) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Isolation and characterization of collagen extracted from channel catfish ( Ictalurus punctatus ) skin

(2018) Yuqing Tan et al.   FOOD CHEMISTRY

Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of β-lactoglobulin

(2018) Di Zhao et al.   FOOD HYDROCOLLOIDS

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

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

(2018) Ali Sedaghat Doost et al.   FOOD HYDROCOLLOIDS

Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Assembly of iron-bound ovotransferrin amyloid fibrils

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron

(2017) Yi Shen et al.   Nature Nanotechnology

Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white

(2016) Moritz Lassé et al.   FOOD CHEMISTRY

Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins

(2016) Koen J.A. Jansens et al.   FOOD HYDROCOLLOIDS

Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

(2016) Mehdi Mohammadian et al.   FOOD HYDROCOLLOIDS

On the lag phase in amyloid fibril formation

(2015) Paolo Arosio et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Formation mechanisms, handling and digestibility of food protein nanofibrils

(2015) Saina Moayedzadeh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Heat-induced fibril assembly of vicilin at pH2.0: Reaction kinetics, influence of ionic strength and protein concentration, and molecular mechanism

(2013) Jing Liu et al.   FOOD RESEARCH INTERNATIONAL

β-Lactoglobulin Self-Assembly: Structural Changes in Early Stages and Disulfide Bonding in Fibrils

(2013) Anant C. Dave et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of limited proteolysis by different proteases on the formation of whey protein fibrils

(2013) Yu-Zhe Gao et al.   JOURNAL OF DAIRY SCIENCE

Self-Assembly of Ovalbumin into Amyloid and Non-Amyloid Fibrils

(2012) Cecile Lara et al.   BIOMACROMOLECULES

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

(2011) S.M. Loveday et al.   FOOD HYDROCOLLOIDS

Inhibiting, promoting, and preserving stability of functional proteinfibrils

(2011) Owen Griffith Jones et al.   Soft Matter

Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

(2010) K.N.P. Humblet-Hua et al.   FOOD HYDROCOLLOIDS