Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
Longwei Chen, Chi Zhang, Xi Yu, Lixiao Fu, Xiaozhi Tang, Xiao Feng
Topics & Concepts
AlbuminAmyloid (mycology)Amyloid fibrilChemistryFibrillationFood scienceChromatographyBiochemistryChemical engineeringAmyloid βAtrial fibrillationInternal medicineMedicineDiseaseInorganic chemistryEngineeringProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis