Search Results - "Guo, Ruichi"
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1
Homogeneous nuclei-induced, secondary nuclei-induced, and spontaneous whey protein concentrate nanofibril formation through different pathways
Published in Journal of dairy science (01-07-2022)“…The addition of homogeneous nuclei (HN) or secondary nuclei (SN) could lead to different kinetics and thermodynamics as the nucleation energy barrier decreases…”
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2
Effect of CaCl2 on 2 heat-induced whey protein concentrate fibrillation pathways: Spontaneous and nuclear induction
Published in Journal of dairy science (01-07-2022)“…Amyloid fibrils have many excellent functional properties that facilitate their applications in the food industry. There are 2 pathways for whey protein…”
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Journal Article -
3
Structural modification of whey protein nanofibrils by a multiround induction pathway for enhancing the stability of Pickering emulsions
Published in Food hydrocolloids (01-05-2024)“…In this study, a new fibrillation method, i.e., a multiround induction pathway, was proposed to modify the highly rigid structure of conventional whey protein…”
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4
Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments
Published in International dairy journal (01-12-2021)“…The structural and emulsification properties of amyloid fibrils in whey protein concentrate (WPC) with certain ratios of added nuclei or nuclei fragments,…”
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5
Multiple rounds of nuclei induced whey protein concentrate fibril formation at varying ionic species and concentrations
Published in International dairy journal (01-02-2022)“…Mature whey protein concentrate (WPC) fibrils can act as secondary nuclei to induce fibrillation. Multiple rounds of nuclei induced aggregation could introduce…”
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Journal Article -
6
Effect of CaCl 2 on 2 heat-induced whey protein concentrate fibrillation pathways: Spontaneous and nuclear induction
Published in Journal of dairy science (12-05-2022)“…Amyloid fibrils have many excellent functional properties that facilitate their applications in the food industry. There are 2 pathways for whey protein…”
Get full text
Journal Article