☆ 4.7 Article

Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils

FOOD HYDROCOLLOIDS (2022)

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Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

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Enzymatically Active Microgels from Self-Assembling Protein Nanofibrils for Microflow Chemistry

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Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

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Agitation of amyloid proteins to speed aggregation measured by ThT fluorescence: A call for standardization

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Formation mechanisms, handling and digestibility of food protein nanofibrils

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Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

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Effects of additional fibrils on structural and rheological properties of rice bran albumin solution and gel

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Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

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Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

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Controlled food protein aggregation for new functionality

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CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)

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Shear and dilatational linear and nonlinear subphase controlled interfacial rheology of β-lactoglobulin fibrils and their derivatives

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Amyloids: From molecular structure to mechanical properties

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Surface rheological properties of liquid-liquid interfaces stabilized by protein fibrillar aggregates and protein-polysaccharide complexes

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Elongation Kinetics of Polyglutamine Peptide Fibrils: A Quartz Crystal Microbalance with Dissipation Study

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The preparation of novel nanofilled polymer composites using poly(L-lactic acid) and protein fibers

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The effect of high pressure microfluidization on the structure and length distribution of whey protein fibrils

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Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of β-Lactoglobulin

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Growth Kinetics of Amyloid-like Fibrils Derived from Individual Subunits of Soy β-Conglycinin

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Effect of pH, NaCl, CaCl2 and Temperature on Self-Assembly of β-Lactoglobulin into Nanofibrils: A Central Composite Design Study

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Dynamic properties of interfaces in soft matter: Experiments and theory

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Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

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FOOD HYDROCOLLOIDS (2010)

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Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

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Formation and Characterization of Amyloid-like Fibrils from Soy β-Conglycinin and Glycinin

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Characterization of β-Lactoglobulin Fibrillar Assembly Using Atomic Force Microscopy, Polyacrylamide Gel Electrophoresis, and in Situ Fourier Transform Infrared Spectroscopy

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Interfacial Activity and Interfacial Shear Rheology of Native β-Lactoglobulin Monomers and Their Heat-Induced Fibers

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Nanostructured films from hierarchical self-assembly of amyloidogenic proteins

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Hydrocolloids as emulsifiers and emulsion stabilizers

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Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws

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Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation

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Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate

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Effect of stirring and seeding on whey protein fibril formation

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Ca2+-induced cold-set gelation of whey protein isolate fibrils

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Techniques to study amyloid fibril formation in vitro

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A new multistep Ca2+-Induced cold gelation process for β-lactoglobulin

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Gels at extremely low weight fractions (0.07%) formed by irreversible self-assembly of proteins

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Supramolecular structure in full-length Alzheimer's β-amyloid fibrils:: Evidence for a parallel β-sheet organization from solid-state nuclear magnetic resonance

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