The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

Globular proteins are an important component of many food products. Heat-induced
aggregation of globular proteins gives them new properties that can be useful in food …

Background Nanofibrillation of proteins by heating at extremely acidic condition for long
durations (several hours to days) is studied enthusiastically in food science. The process …

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 …

This article reviews progress in the field of food colloids with particular emphasis on
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …

Anisotropic protein nanofibrils may be fabricated with unique interfacial properties by
glycating proteins with saccharides. In this study, nanofibrils were produced from whey …

Whey protein isolates (WPI) have been studied for film formation because of their favorable
functional properties and industrial surplus; however, little is known regarding whey protein …

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 …

Anisotropic particles exhibited unique interfacial properties, but only limited types of these
particles are available for the food industry. Protein fibrils as anisotropic particles were …

Ions are ubiquitous in nature. They play a key role for many biological processes on the
molecular scale, from molecular interactions, to mechanical properties, to folding, to self …