Fish collagen garnered significant academic and commercial focus in the last decades
featuring prospective applications in a variety of health-related industries, including food …

In most cases, protein aggregation stems from the establishment of non-native
intermolecular contacts. The formation of insoluble protein aggregates is associated with …

Functional amyloid (FAs), particularly the bacterial proteins CsgA and FapC, have many
useful properties as biomaterials: high stability, efficient, and controllable formation of a …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

Food-derived protein amyloid-like fibrils (PAFs) are fibrous structure formed from proteins
under strong acidic and high thermal conditions for long durations to form fibrous structure …

Vibrational optical activity (VOA) refers to two vibrational techniques: vibrational circular
dichroism (VCD) and Raman optical activity (ROA) that are sensitive both to the chirality and …

The development towards a sustainable society requires a radical change of many of the
materials we currently use. Besides the replacement of plastics, derived from petrochemical …

Structural biological materials are multiphase composite materials in nature. Their
mechanical properties are extraordinary despite their weak constituents. This review aims to …

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However,
excessive fat consumption poses a significant risk for chronic ailments such as obesity …

The development of peptide-based materials has emerged as one of the most challenging
aspects of biomaterials in recent years. It has been widely acknowledged that peptide-based …