Amyloid refers to insoluble protein aggregates that are responsible for amyloid diseases but
are also implicated in important physiological functions (functional amyloids). The …

Protein amyloid fibrils (PAF) are formed by assembly and aggregation of protein monomers
or peptides. There is an increasing interest for PAF in food research, which owed to their …

In the present study, whey protein nanofibrils (WPN) were used as carriers to improve the
aqueous solubility of curcumin at acidic conditions (pH 3.2) for expanding its applications in …

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 …

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

The present work aimed to explore the feasibility of fabricating stable food-grade Pickering
emulsions stabilized by ovotransferrin (OVT) fibrils. Raman imaging microscopy and …

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 …

In this study, phosphoric acid was used to replace hydrochloric acid which is widely reported
in the production of whey protein isolate fibrils (WPF). The pH, temperature, and protein …

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 …

Amyloid fibrils from plant-based food protein sources bear a large unexploited potential for
applications in food and other biomaterials due to their techno-functional features. However …