Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends
Meng Yuan, Zihao Wei, Changhu Xue
Topics & Concepts
NutraceuticalFibrilFibrillogenesisNanotechnologyFood industryFibrillationFood proteinAmyloid fibrilBiochemical engineeringChemistryMaterials scienceFood scienceBiochemistryEngineeringMedicinePathologyCardiologyDiseaseAtrial fibrillationAmyloid βProteins in Food SystemsEnzyme Production and CharacterizationFood composition and properties