In this study, fibrillation of soybean protein isolate (SPI) and β-conglycinin (7S)/glycinin (11S)
in acid-heating with CaCl 2 concentration (0–200 mM) was explored. Fibril formation kinetics …

Proteins can self-assemble into a range of nanostructures as a result of molecular
interactions. Amyloid nanofibrils, as one of them, were first discovered with regard to the …

Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility
and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils …

Probiotics are sensitive to phenolic antibacterial components and the extremely acidic
environment of blueberry juices. Layer-by-layer (LbL) coating using whey protein isolate …

Emulsified meat products are key deep-processing products due to unique flavor and high
nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation …

As the consumer demand for plant proteins continues to grow, the food industry is seeking
novel and sustainable protein sources to incorporate in various food products. Pennycress …

Whipped cream stabilized by kidney bean protein aggregates (KPAgs) was constructed, and
the effects of pH-shifting and sonication-assisted treatment on the structure of KPAgs and the …

To enrich the use of protein-polysaccharide complex gel as texture assistance, we
introduced a soy protein fibrils-chitin nanowhiskers complex gel system. Firstly, a stable …

Ice recrystallization adversely affects the quality of frozen foods. Therefore, food-grade
materials with ice recrystallization inhibition (IRI) activity are attracting growing attention. Our …

Globally, wastes from agricultural and industrial activities cause water pollution. Pollutants
such as microbes, pesticides, and heavy metals in contaminated water bodies beyond their …