Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends

Author:

Meng Yuan,Wei ZihaoORCID,Xue Changhu

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference103 articles.

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2. Unveiling the stimulatory effects of tartrazine on human and bovine serum albumin fibrillogenesis: Spectroscopic and microscopic study;Al-Shabib;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2018

3. Negatively charged food additive dye “Allura Red” rapidly induces SDS-soluble amyloid fibril in beta-lactoglobulin protein;Al-Shabib;International Journal of Biological Macromolecules,2018

4. Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter;Alavi;Food Hydrocolloids,2019

5. The effect of limited proteolysis by trypsin on the formation of soy protein isolate nanofibrils;An;Journal of Chemistry,2020

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