Results 281 to 290 of about 3,689,678 (299)

Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications

Advances in Colloid and Interface Science, 2019
Raffaele Mezzenga, Yiping Cao
exaly  

Formation and physicochemical properties of amyloid fibrils from soy protein

International Journal of Biological Macromolecules, 2020
Yajuan Wang, Yonghui Li, Guangyan Qi
exaly  

Formation and pH-stability of whey protein fibrils in the presence of lecithin

Food Hydrocolloids, 2016
Juliana Fattori, Rosiane Lopes Cunha, Mariano Michelon   +2 more
exaly  

Fibril Formation from Pea Protein and Subsequent Gel Formation

Journal of Agricultural and Food Chemistry, 2014
Anneke H Martin, Claire D Munialo, erik van der Linden   +2 more
exaly  

Assessing the potential of whey protein fibril as emulsifier

Journal of Food Engineering, 2018
Flavia Maria Netto, Rosiane Lopes Cunha, Guilherme de Figueiredo Furtado   +2 more
exaly  

Amyloid fibril protein nomenclature: 2010 recommendations from the nomenclature committee of the International Society of Amyloidosis

Amyloid: the International Journal of Experimental and Clinical Investigation: the Official Journal of the International Society of Amyloidosis, 2010
Joel N Buxbaum, Giampaolo Merlini, Per Westermark   +2 more
exaly  

Corneal Protein Fibrils

2018
openaire   +1 more source

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

LWT - Food Science and Technology, 2017
Xiaolin Yao, Yapeng Fang, Fatang Jiang
exaly  

Comparison of formation and structural characteristics of amyloid fibrils of peanut protein isolate after hydration treatment at different pH

Food Hydrocolloids
Guangsu Zhu
exaly  

FIBRILLATION RESISTANT PROTEINS

2008
openaire   +3 more sources