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 …

The application of unstable nutraceuticals in food formulation will be encouraged by
designing delivery vehicles through the assembly of biopolymers at a variety of scales, from …

Protein nanofibrils (PNFs), as a kind of amyloid structure with high aspect ratio, ordered
arrangement and high surface activity, have been applied to stabilize Pickering emulsions …

This paper reported the effects of different ionic polysaccharides (a cationic polysaccharide
(chitosan, CTS), an anionic polysaccharide (high methoxyl pectin, HMP), and a neutral …

The protein-induced amyloid fibrils (AFs) are limited in food industry due to their poor
antioxidant and antibacterial activities. However, polyphenol shows the potential functional …

The functional properties of the amyloid fibrils could be further improved after physical
modification. Simply adding epigallocatechin gallate (EGCG) to ovalbumin amyloid fibrils …

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 …

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However,
excessive fat consumption poses a significant risk for chronic ailments such as obesity …

Amyloid-like fibrils derived from plant proteins has provided a strategy to improve plant
protein physicochemical performance and has substantial untapped potential for application …

Soy protein isolate can self-assemble into nanofibers, thereby improving their performance
as emulsifiers. However, the lack of stability in extreme environments (especially acidic …