Article

Formation mechanisms, handling and digestibility of food protein nanofibrils

2015-09-01

Abstract excerpt

Globular proteins including whey proteins, soy proteins and egg white proteins self-assemble into fibrillar structures with several nanometers thickness and several micrometers length by prolonged heating at very acidic conditions. These in vitro synthesized fibrils resemble amyloids associated with various neurodegenerative diseases and hence have received special attention by bioscientists. The synthesized fibri...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: ed2ab9e7-25ee-5c27-89a4-af1b1439856d
DOI: 10.1016/j.tifs.2015.05.005

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Formation mechanisms, handling and digestibility of food protein nanofibrilsDOI 10.1016/j.tifs.2015.05.005Read

Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestionSemantic proximity Read

Protein nanostructures in food – Should we be worried?Semantic proximity Read

Amyloid fibrils from the viewpoint of protein folding.Semantic proximity Read

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacksSemantic proximity Read

A conservative mutant of a proteolytic fragment produced during fibril formation enhances fibrillogenesis.Semantic proximity Read

Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinationsSemantic proximity Read

Kinetics of protein fibril formation: Methods and mechanisms.Semantic proximity Read

Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary managementSemantic proximity Read

The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of applicationSemantic proximity Read

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredientsSemantic proximity Read

Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysatesSemantic proximity Read

Investigation of Heat and Pressure Treatments on Almond Protein Stability and Immunoreactivity after Simulated Human DigestionSemantic proximity Read