Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions-Reference-Cited by-同舟云学术

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Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Published:2021-02 Issue: Volume:111 Page:106327
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Huyst Arne M.R.,Deleu Lomme J.,Luyckx Trui,Lambrecht Marlies A.,Van Camp John,Delcour Jan A.,Van der Meeren Paul

Funder

FWO

Flanders

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference88 articles.

1. Surface-mediated folding and misfolding of proteins at lipid/water interfaces;Adams;Langmuir,2002

2. Acid-induced cold gelation of globular proteins: Effects of protein aggregate characteristics and disulfide bonding on rheological properties;Alting;Journal of Agricultural and Food Chemistry,2004

3. Revisiting thioflavin T (ThT) fluorescence as a marker of protein fibrillation – the prominent role of electrostatic interactions;Arad;Journal of Colloid and Interface Science,2020

4. Thermally induced fibrillar aggregation of hen egg white lysozyme;Arnaudov;Biophysical Journal,2005

5. The X-ray interpretation of denaturation and the structure of the seed globulins;Astbury;Biochemical Journal,1935

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1. Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties;Food Hydrocolloids;2025-01

2. Formation of tannic acid-binding ovalbumin amyloid fibril hydrogels: Enhanced antibacterial and antioxidant properties;Food Hydrocolloids;2024-11

3. Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field;Food Hydrocolloids;2024-10

4. Spatially selective catalysis of OSA starch for preparation of Pickering emulsions with high emulsification properties;Food Chemistry;2024-09

5. Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities;Food Hydrocolloids;2024-03

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