Y Zhang, J Liu, J Lv, Q Li, DH Oh, X Fu - Food Bioscience, 2023 - Elsevier
Amyloid fibrils have gradually become a focus of attention due to their particular functionalities. In this study, the combined effects of ultrasound pretreatment (UP) and …
Y Peng, C Wang, J Yu, J Wu, F Wang, Y Liu, X Li - Food Hydrocolloids, 2023 - Elsevier
In this study, intermolecular interactions and the self-assembly mechanism of rice glutelin amyloid fibril aggregates (RAFA) were studied using a combination of experimental and …
X Yang, C Guan, C Ma, H Xu - Food Chemistry, 2023 - Elsevier
Homogeneous and secondary nuclei (HN and SN) are aggregates formed at different stages of whey protein isolate (WPI) self-assembly. More fibrils can form when HN/SN are added as …
L Zheng, M She, B Ai, Y Yang, X Zheng, S Wang… - Food …, 2023 - Elsevier
An amyloid fiber-ferulic acid/chitosan-ferulic acid (AF-FA/CS-FA) double network hydrogel (DN) was synthesized in two steps after prefabricating micronetworks. Ferulic acid (FA) and …
Hypothesis Protein nanofibrils (PNF) resulting from the self-assembly of proteins or peptides can present structural ordering triggered by numerous factors, including the shear flow. We …
YR Lai, SSS Wang, TL Hsu, SH Chou, SC How, TH Lin - Polymers, 2023 - mdpi.com
The properties of amyloid fibrils, eg, unique structural characteristics and superior biocompatibility, make them a promising vehicle for drug delivery. Here, carboxymethyl …
Protein-based microfibers have potential applications in bioengineering and food but preserving and utilizing the unique nanomechanical properties of their protein building …
Despite their distinctive secondary structure based on cross β‐strands, amyloid fibrils (AF) are stable fibrous protein aggregates with features similar to collagen, one of the main …
T Li, J Zhou, Q Wu, X Zhang, Z Chen, L Wang - Food Chemistry, 2023 - Elsevier
Amyloid-based nanostructures from food sources have been received intensive interests recently in material science, biomedicine and especially delivery system. This is due to the …