Concepedia

Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin

Wenjie Xia, Han Zhang, Jingyao Chen, Hao Hu, Farruhbek Rasulov, Dingren Bi, Xingjian Huang, Siyi Pan

Food Research International · 2017 · 117 citations · 58 references

DOI

Concepts

References

58

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

, , +14

Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations

, , +14

The thioflavin T fluorescence assay for amyloid fibril detection can be biased by the presence of exogenous compounds

Sean A. Hudson, Heath Ecroyd, Tak W. Kee et al. · FEBS Journal · 2009 · 603 citations

, , +12

Functional properties of food macromolecules

Brian McKenna · Journal of Food Engineering · 1988 · 378 citations

, , +14

Characterization of Globular Protein Solutions by Dynamic Light Scattering, Electrophoretic Mobility, and Viscosity Measurements

Barbara Jachimska, Monika Wasilewska, Zbǐgniew Adamczyk · Langmuir · 2008 · 376 citations

, , +17