Protein nanofibrils (PNFs) have potential food uses due to their favorable mechanical and
rheological properties. In order to use plant-based protein nanofibrils (PNFs) in new …

Legume seed storage proteins can be induced to form amyloid fibrils upon heating at low
pH, which could improve their functionality for use in food and materials. However, the …

Personalized ready-to-eat foods with complex three-dimensional (3D) structure can be
realized through 3D printing. As a representative of high-fat food, Cheddar cheese has been …

Amyloid-like fibrils from proteins possess unique functional properties for food and many
other uses. This study reports the effect of different trypsin concentrations (0.1%, 0.2%, 1.0%) …

The impact of protein types, heating temperatures, and times on protein fibrillation has been
widely studied. However, there is little understanding of the influence of protein …

Neurodegenerative diseases (NDDs) and neuropsychiatric disorders (NPDs) are two
common causes of death in elderly people, which includes progressive neuronal cell death …

Self assembled β-lactoglobulin nanofibrils of different morphologies (long semi-flexible or
short worm-like) were prepared at pH 2 and 85° C in the aqueous solution containing …

Amyloid fibrils have excellent structural characteristics, such as a high aspect ratio, excellent
stiffness, and a wide availability of functional groups on the surface. More studies are now …

A novel method involving microwave heating (MH) at 85° C can be applied to induce the self-
assembly of soy protein isolate (SPI) into SPI-nanofibrils at low pH and in the presence of …

Oil-in-water emulsions are widely used in the food industry and form the basis for various
products such as milk, sauces and ice cream. With increasing environmental awareness and …