Food-derived protein amyloid-like fibrils (PAFs) are fibrous structure formed from proteins
under strong acidic and high thermal conditions for long durations to form fibrous structure …

Protein amyloid fibrils (PAF) are formed by assembly and aggregation of protein monomers
or peptides. There is an increasing interest for PAF in food research, which owed to their …

Animal proteins are widely used because of their good techno-functional (eg emulsification)
properties. However, the large ecological impact of animal-derived proteins is often debated …

Amyloid fibrils have traditionally been considered only as pathological aggregates in human
neurodegenerative diseases, but it is increasingly becoming clear that the propensity to form …

The tendency to self-assemble into amyloid fibrils with an ordered cross-β structure is a
generic feature of proteins. The formation mechanism of ovalbumin (OVA) fibrils at 85° C …

To control and enhance protein functionality is a major challenge for food scientists. In this
context, research on food protein fibril formation, especially amyloid fibril formation, holds …

Proteins are well known stabilisers for emulsions, gels and foams. Hereby, the protein
(supra) molecular structure may play an important role. In order to investigate that effect …

Food protein-derived amyloid fibrils possess great untapped potential applications in food
and other biomaterials. The objective of this report was to investigate the formation …

Soy protein-derived amyloid fibrils (SAFs) were utilized as a stabilizer to create stable
aqueous two-phase systems (ATPS) through electrospraying. The findings of our study …

Background Nanofibrillation of proteins by heating at extremely acidic condition for long
durations (several hours to days) is studied enthusiastically in food science. The process …