Mechanisms and pathology of protein misfolding and aggregation
Despite advances in machine learning-based protein structure prediction, we are still far
from fully understanding how proteins fold into their native conformation. The conventional …
from fully understanding how proteins fold into their native conformation. The conventional …
Green leaf proteins: a sustainable source of edible plant-based proteins
M Hadidi, Y Hossienpour, M Nooshkam… - Critical Reviews in …, 2023 - Taylor & Francis
The rise in the global population, which is projected to reach 9.7 billion by 2050, has
resulted in an increased demand for proteins in the human diet. The green leaves of many …
resulted in an increased demand for proteins in the human diet. The green leaves of many …
Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment
Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical
properties compared to native monomers, but there is as yet insufficient understanding of …
properties compared to native monomers, but there is as yet insufficient understanding of …
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
W Dong, X Zhang, L Ding, C Liu, M Ai, Y Jin, K Isobe… - Food …, 2023 - Elsevier
Egg white protein (EWP) has poor emulsification ability due to the hydrophobic groups
buried in the molecular structure. In contrast, the protein fibrils produced by acidic heat …
buried in the molecular structure. In contrast, the protein fibrils produced by acidic heat …
Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration
Z Xu, X Wang, Y Gao, Y Zhang, L Jiang, X Sui - Food Hydrocolloids, 2023 - Elsevier
Amyloid fibrillation of food-derived dietary proteins has been increasingly accepted as an
effective approach to enhance protein functionality. Soy protein, an abundant and …
effective approach to enhance protein functionality. Soy protein, an abundant and …
Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions
Y Xu, C Ma, Y Yang, X Bian, X Liu, Y Wang, N Zhang - Food Hydrocolloids, 2023 - Elsevier
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 …
under strong acidic and high thermal conditions for long durations to form fibrous structure …
Plant protein amyloid fibrils for multifunctional sustainable materials
Artificial functional materials based on amyloid fibrils are proven to be a promising strategy
toward functional materials. However, scaling‐up applications present sustainability …
toward functional materials. However, scaling‐up applications present sustainability …
[HTML][HTML] Formation and characterization of plant-based amyloid fibrils from hemp seed protein
Amyloid fibrils from plant-based food protein sources bear a large unexploited potential for
applications in food and other biomaterials due to their techno-functional features. However …
applications in food and other biomaterials due to their techno-functional features. However …
Plant protein-based fibers: Fabrication, characterization, and potential food applications
Proteins from plants have been considered as safer, healthier, and more sustainable
resources than their animal counterparts. However, incomplete amino acid composition and …
resources than their animal counterparts. However, incomplete amino acid composition and …
Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste
The textured vegetable proteins (TVP) prepared by high-moisture extrusion (HME) are
becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle …
becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle …