We have studied the effect of shear flow on the formation of amyloid fibrils of the whey protein ß-lactoglobulin. ß-Lactoglobulin aggregates into long, thin, and semiflexible fibrils upon heating at low pH and low ionic strength. Solutions with a protein concentration of 0.5% (w/w) were used, and the formation of fibrils was quantified with flow-induced birefringence, a proportional measure of the length concentration of the fibrils. From the decay of the birefringence after cessation of the flow, a length distribution could be fitted. Pulsed and continuous shear treatment of the samples resulted in a comparable enhancement of the fibrillar growth as compared to the fibrillar growth under quiescent conditions. This indicates that the onset ...
Microrheology is a technique that is increasingly used to investigate the local viscoelastic propert...
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of differe...
Fibril formation in mixtures of whey proteins upon heating at pH 2 was investigated. Fibrils were fo...
We have studied the effect of shear flow on the formation of amyloid fibrils of the whey protein ß-l...
We have studied the effect of a combined heat and shear treatment on the formation and rheological p...
The effect of steady shear and turbulent flow on the formation of amyloid fibrils from hen egg white...
In this study, the heat induced fibrilar aggregation of the whey protein beta-lactoglobulin is inves...
The length distribution of whey protein fibrils is important for application purposes. However, it i...
We studied how protein fibrils (1 ¿m in length, prepared by heating at pH 2) can be used to modify s...
Even though amyloid aggregates were discovered many years ago the mechanism of their formation is st...
Long, fibrillar semiflexible aggregates were formed from soy glycinin and soy protein isolate (SPI) ...
The effect of high pressure microfluidization on native ß-lactoglobulin (ß-lg) or whey protein isola...
The whey protein beta-lactoglobulin is the building block of amyloid fibrils which exhibit a great p...
A diverse range of proteins can assemble into amyloid fibrils, a process that generally results in a...
The effect of stirring and seeding on the formation of fibrils in whey protein isolate (WPI) solutio...
Microrheology is a technique that is increasingly used to investigate the local viscoelastic propert...
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of differe...
Fibril formation in mixtures of whey proteins upon heating at pH 2 was investigated. Fibrils were fo...
We have studied the effect of shear flow on the formation of amyloid fibrils of the whey protein ß-l...
We have studied the effect of a combined heat and shear treatment on the formation and rheological p...
The effect of steady shear and turbulent flow on the formation of amyloid fibrils from hen egg white...
In this study, the heat induced fibrilar aggregation of the whey protein beta-lactoglobulin is inves...
The length distribution of whey protein fibrils is important for application purposes. However, it i...
We studied how protein fibrils (1 ¿m in length, prepared by heating at pH 2) can be used to modify s...
Even though amyloid aggregates were discovered many years ago the mechanism of their formation is st...
Long, fibrillar semiflexible aggregates were formed from soy glycinin and soy protein isolate (SPI) ...
The effect of high pressure microfluidization on native ß-lactoglobulin (ß-lg) or whey protein isola...
The whey protein beta-lactoglobulin is the building block of amyloid fibrils which exhibit a great p...
A diverse range of proteins can assemble into amyloid fibrils, a process that generally results in a...
The effect of stirring and seeding on the formation of fibrils in whey protein isolate (WPI) solutio...
Microrheology is a technique that is increasingly used to investigate the local viscoelastic propert...
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of differe...
Fibril formation in mixtures of whey proteins upon heating at pH 2 was investigated. Fibrils were fo...