Plant proteins self-assembly into amyloid fibrils is a promising modification to be introduced
in emerging food and materials applications. Although the valorization of protein-rich side …

Resveratrol (RES) has attracted much attention because of its many potential health
benefits. However, its poor aqueous solubility and chemical instability hinder its application …

The fibrillation of food proteins into amyloid fibrils, which possess unique structures, is
widely acknowledged as a reliable method to enhance protein functionality. Hofmeister ions …

Many food proteins can be assembled into nanofibrils under pH conditions far from the
isoelectric point and with a low ionic strength by heating them for a long period. These food …

The effect of thermosonication (TS)(90° C, 10–30 min) on the fibrillisation of faba bean
protein isolate (FPI) was studied. The self-assembly behaviour, microstructural …

This research is aimed at exploring the fibrillation of soybean β-conglycinin (7S) subunits
(αα′ and β) at 90° C and pH 2.0, as well as the effects of glycinin (11S) on them. Fibril …

Cell-cultured fish meat have emerged as an innovative approach to resolving the issues in
response to consumer demand. Food-grade scaffolds, which not only serve as the …

Amyloid-like aggregation widely occurs during the processing and production of natural
proteins, with evidence indicating its presence following the thermal processing of wheat …

Self-assembling protein fibrils are promising supramolecular structures. In particular, oat
globulin (OG) has demonstrated considerable potential as a sustainable fibril resource …

In this research, four water-insoluble flavonoid compounds were utilized and reacted with
arginine to prepare four carbonized polymer dots with good water-solubility in a …