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 …

Protein is an essential macronutrient and a key structural component of many foods. The
nutritional and technological properties of food protein ingredients depend on their source …

Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-
glucan with good processing functionality can be conjugated with oat protein isolate via …

The rates of dietary protein digestion and absorption can be significantly increased or
decreased by food processing treatments such as heating, gelling and enzymatic hydrolysis …

As the second most abundant protein in milk, whey contains many bioactive proteins, which
play important role in the health benefits and defence system of consumers. Whey proteins …

The bovine whey protein β-lactoglobulin will self-assemble into amyloid-like nanofibrils
when heated at pH≤ 3 and temperatures≥ 75° C. These fibrils have diameters< 10 nm and …

Whey proteins are globular milk proteins with numerous functional properties and a broad
potential for usage in food and supplement-pharmaceutical products. Under various …

There is growing concern regarding the nutritional value of processed food products.
Although thermal pasteurization, used in food processing, is a safe method and is widely …

In this study, the effects of moderate electric fields during thermal denaturation of β-
lactoglobulin were examined through an in situ circular dichroism approach, complemented …

Milk proteins have shown to be very sensitive to heated processing. This study investigated
the heat-dependent changes of goat milk proteins using label-free quantification (LFQ). A …