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 …

Background Gels are extensively studied and used in various fields, including food,
beverages, medicine, and daily living products. Egg white gels are particularly noteworthy …

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%) …

The impact of protein types, heating temperatures, and times on protein fibrillation has been
widely studied. However, there is little understanding of the influence of protein …

Highly ordered, straight amyloid fibrils readily lend themselves to structure determination
techniques and have therefore been extensively characterized. However, the less ordered …

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 …

The differences in the gelling properties of soy protein isolate (SPI) and soy protein isolate
amyloid fibrils (SAFs) as well as the role of cellulose nanocrystals (CNC) in regulating their …

Food protein amyloid-like fibrils can significantly increase solution viscosity and promote the
formation of entangled gel network due to its high stiffness and extreme aspect ratios. In this …

In this review, we systematically analyze the unique functional properties and enhanced
stability of protein fibrils, attributes that stem directly from their distinctive structural features …

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 …