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Natural and synthetic protein filaments in foodstuffs: Similarity and difference

FOOD HYDROCOLLOIDS (2024)

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Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins

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Distinct sequences and post-translational modifications in cardiac atrial and ventricular myosin light chains revealed by top-down mass spectrometry

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JOURNAL OF MOLECULAR AND CELLULAR CARDIOLOGY (2017)

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Muscle structure, sarcomere length and influences on meat quality: A review

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MEAT SCIENCE (2017)

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Label-free imaging of amyloids using their intrinsic linear and nonlinear optical properties

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BIOMEDICAL OPTICS EXPRESS (2017)

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Self-assembling peptide and protein amyloids: from structure to tailored function in nanotechnology

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CHEMICAL SOCIETY REVIEWS (2017)

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Taming hyperactive hDNase I: Stable inducible expression of a hyperactive salt- and actin-resistant variant of human deoxyribonuclease I in CHO cells

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Protein Assembly: Versatile Approaches to Construct Highly Ordered Nanostructures

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Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

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β-Casein will chaperone β-lactoglobulin during nanofibril assembly, but prefers familiar company at high concentrations

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Modulation of extruded collagen films by the addition of co-gelling proteins

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Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant

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Early nucleation events in the polymerization of actin, probed by time-resolved small-angle x-ray scattering

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Sodium dodecyl sulphate (SDS) induced changes in propensity and kinetics of α-lactalbumin fibrillation

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Amyloid-like fibrils formed from intrinsically disordered caseins: physicochemical and nanomechanical properties

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The structural dynamics of α-tropomyosin on F-actin shape the overlap complex between adjacent tropomyosin molecules

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Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: Functionality and gel microstructure

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Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels

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FOOD SCIENCE AND BIOTECHNOLOGY (2014)

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Fibril Formation from Pea Protein and Subsequent Gel Formation

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Energetics of oligomeric protein folding and association

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Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel (Scomberomorous niphonius)

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Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

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The effect of limited proteolysis by different proteases on the formation of whey protein fibrils

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Cryo-EM Structures of the Actin:Tropomyosin Filament Reveal the Mechanism for the Transition from C- to M-State

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β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

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Article Food Science & Technology

Improvement of heat-induced fibril assembly of soy β-conglycinin (7S Globulins) at pH 2.0 through electrostatic screening

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Hydration and distance dependence of intermolecular shearing between collagen molecules in a model microfibril

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A Partially Folded State of Ovalbumin at Low pH Tends to Aggregate

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CELL BIOCHEMISTRY AND BIOPHYSICS (2011)

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Review Chemistry, Applied

Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review

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Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation

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FOOD SCIENCE AND TECHNOLOGY RESEARCH (2011)

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The Mechanism of Fibril Formation of a Non-inhibitory Serpin Ovalbumin Revealed by the Identification of Amyloidogenic Core Regions

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Myosin VI Rewrites the Rules for Myosin Motors

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Thermally-induced protein-polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

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Article Agriculture, Multidisciplinary

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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Direct visualization of secondary structures of F-actin by electron cryomicroscopy

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Understanding amyloid aggregation by statistical analysis of atomic force microscopy images

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NATURE NANOTECHNOLOGY (2010)

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Review Food Science & Technology

Effect of ultrasound on the technological properties and bioactivity of food: a review

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TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

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Review Food Science & Technology

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

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FOOD AND BIOPROCESS TECHNOLOGY (2009)

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Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

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The nature of the globular-to fibrous-actin transition

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The SAH domain extends the functional length of the myosin lever

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2009)

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Invertebrate muscles: Thin and thick filament structure; molecular basis of contraction and its regulation, catch and asynchronous muscle

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Article Agriculture, Multidisciplinary

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

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Lysozyme amyloidogenesis is accelerated by specific nicking and fragmentation but decelerated by intact protein binding and conversion

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Article Biotechnology & Applied Microbiology

Drawing the tree of eukaryotic life based on the analysis of 2,269 manually annotated myosins from 328 species

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GENOME BIOLOGY (2007)

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Solution structure of the chicken skeletal muscle troponin complex via small-angle neutron and x-ray scattering

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Crystal structure of monomeric actin in the ATP state - Structural basis of nucleotide-dependent actin dynamics

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New approaches for the effective recovery of fish proteins and their physicochemical characteristics

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FISHERIES SCIENCE (2003)

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