Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

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 …

Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical
properties compared to native monomers, but there is as yet insufficient understanding of …

Amyloid fibrils have traditionally been considered only as pathological aggregates in human
neurodegenerative diseases, but it is increasingly becoming clear that the propensity to form …

Disrupted protein folding or decreased protein stability can lead to the accumulation of
(partially) un‐or misfolded proteins, which ultimately cause the formation of protein …

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 …

There is a growing global need to shift from animal-towards plant-based diets. The main
motivations are environmental/sustainability-, human health-and animal welfare concerns …

Enhancement on the mechanical properties of hydrogels leads to a wider range of their
applications in various fields. Therefore, there has been a great interest recently for …

Soy protein-derived amyloid fibrils (SAFs) held desirable features, and with rational tailoring
of physical structures, their techno-functions could be further improved. Here, we report a …

Globular proteins can form fibrillar structures, for example, by heating them above their
thermal denaturation temperature under suitable pH (usually highly acidic) and ionic …