Background In recent years, protein fibrillization has attracted extensive attention on account
of endowing food with desirable functional properties and better stability, which makes it a …

Gels are functional materials with well-defined structures (three-dimensional networks)
assembled from the dispersed colloids, and capable of containing a large amount of water …

Impacts of ultrasound pretreatment on the formation of soy protein fibrils, interaction of soy
protein fibrils and EGCG, rheological property and antioxidant activity of the complex, and …

The present work aimed to explore nanofibrils prepared from whey protein isolate (WPNFs)
by hydrothermal to stabilize high internal phase Pickering emulsion (HIPPEs). WPNFs with …

Nanofibrils, an effective method to modulate the functional properties of proteins, can be
promoted by ultrasound pretreatment. This study investigated the effect of ultrasound …

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 …

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 …

Fabricated pea protein isolate (PPI) nanofibrils were used as nanocarriers to encapsulate,
stabilize and deliver resveratrol (RES). PPI nanofibrils possessed a dramatically higher …

Due to the high aspect ratio, appealing mechanical characteristics, and various adjustable
functional groups on the surface proteins, food‐grade protein nanofibrils have attracted …

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