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 …

Increasing awareness of inefficient meat production and its future impact on global food
security has led the food industry to look for a sustainable approach. Meat products have …

Functional and engineered colloids fabricated from edible materials have recently gained a
lot of interest for futuristic applications in the field of foods for purposes ranging from …

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 …

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 …

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 …

Abstract β-Carotene (BC) exhibits several bioactive properties, but its application is
restrained due to the unstability and low biological availability. In this study, protein fibrils …

Whey protein is a potential and versatile ingredient in the development of novel and natural
component in food products. It can work as a texture modifier, thickening agent …

Artificial functional materials based on amyloid fibrils are proven to be a promising strategy
toward functional materials. However, scaling‐up applications present sustainability …