Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions
AMR Huyst, LJ Deleu, T Luyckx, MA Lambrecht… - Food …, 2021 - Elsevier
Animal proteins are widely used because of their good techno-functional (eg emulsification)
properties. However, the large ecological impact of animal-derived proteins is often debated …
properties. However, the large ecological impact of animal-derived proteins is often debated …
Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and …
AMR Huyst, P Van der Meeren, JAJ Housmans… - Food …, 2023 - Elsevier
Proteins are well known stabilisers for emulsions, gels and foams. Hereby, the protein
(supra) molecular structure may play an important role. In order to investigate that effect …
(supra) molecular structure may play an important role. In order to investigate that effect …
Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils
YR Wang, Q Yang, YN Du, HQ Chen - Food Hydrocolloids, 2022 - Elsevier
The tendency to self-assemble into amyloid fibrils with an ordered cross-β structure is a
generic feature of proteins. The formation mechanism of ovalbumin (OVA) fibrils at 85° C …
generic feature of proteins. The formation mechanism of ovalbumin (OVA) fibrils at 85° C …
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 …
Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white
M Monge-Morera, MA Lambrecht, LJ Deleu… - Food …, 2021 - Elsevier
The recipe of some food products contains dried hen egg white (EW). It is convenient in use
and available with a range of functionalities as a result of being stored under different time …
and available with a range of functionalities as a result of being stored under different time …
Effects of ultrasonic pretreatment on fibrillation kinetics, morphologies, and functional properties of bovine serum albumin fibrils
Y Yang, Z Pan, T Yang, H Yang, L Li, B Li - Food Hydrocolloids, 2024 - Elsevier
Amyloid fibrils (AFs) are generally believed to contribute to the functional properties of food
matrix. In order to improve the application accessibility of protein fibrils, a better …
matrix. In order to improve the application accessibility of protein fibrils, a better …
Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils
Amyloid-like fibrils from proteins possess unique functional properties for food and many
other uses. This study reports the effect of different trypsin concentrations (0.1%, 0.2%, 1.0%) …
other uses. This study reports the effect of different trypsin concentrations (0.1%, 0.2%, 1.0%) …
Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
AMR Huyst, LJ Deleu, T Luyckx, D Buyst, J Van Camp… - Food …, 2022 - Elsevier
Hen egg white (HEW) proteins are components of some foods and improvement of their
techno-functional properties has been widely studied. During food processing, they are …
techno-functional properties has been widely studied. During food processing, they are …
Rational design of amyloid‐like fibrillary structures for tailoring food protein techno‐functionality and their potential health implications
KJA Jansens, I Rombouts, C Grootaert… - … Reviews in Food …, 2019 - Wiley Online Library
To control and enhance protein functionality is a major challenge for food scientists. In this
context, research on food protein fibril formation, especially amyloid fibril formation, holds …
context, research on food protein fibril formation, especially amyloid fibril formation, holds …
Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications
Y Cao, R Mezzenga - Advances in colloid and interface science, 2019 - Elsevier
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 …
neurodegenerative diseases, but it is increasingly becoming clear that the propensity to form …