In the present scenario marked by energy source shortages and escalating concerns
regarding carbon dioxide emissions, there is a growing emphasis on the optimal utilization …

Fibrillation of food proteins has attracted considerable attention as it can improve and
broaden the functionality of proteins. In this study, we prepared three kinds of rice protein …

In this study, the effects of heating temperature (70° C, 80° C, 90° C) and egg white dosage
(5%, 7.5%, 10%) on the physicochemical properties of chicken egg white microgels …

Plant protein fibrils have recently attracted considerable attention as delivery vehicles for
hydrophobic bioactive compounds. In this work, ultrasound treatment was applied to …

Abstract The effects of Ca 2+, Cu 2+, and Fe 3+ on rice protein (RP) fibril formation were
investigated in this study. Low Ca 2+ concentration (≤ 150 mM) moderately unfolded the …

Flavor is one of the most important factors that affect consumers' preference for processed
meat products. This study aimed to investigate effects of heating on interaction between …

In this study, the effect of low-frequency magnetic field (LF-MF) on the formation and
structural characteristics of pea globulin (PG) amyloid-like fibrils were investigated. The …

Egg white protein (EWP)-sodium alginate (SA) nanoparticles were fabricated by controlled
heating (75° C, 10 min) of an aqueous solution containing EWP and SA (pH 7.0). The …

Chicken egg white (EW) proteins possess various useful techno-functionalities, including
foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most …

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 …