Article (Scientific journals)
Preparations, characterizations, assembly behaviors, applications, and perspectives of whey protein amyloid fibrils: A review.
Cheng, Caiyun; Xu, Qian; Li, Yang et al.
2026In Food Chemistry, 501, p. 147470
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Keywords :
Amyloid fibrils; Application designs; Assembly behaviors; Structural characterizations; Whey protein; Whey Proteins; Amyloid; Animals; Humans; Whey Proteins/chemistry; Amyloid/chemistry; Amyloid fibril; Application design; Essential amino acids; Fibrillization; Functional properties; Milk protein; Protein aggregation; Structural characterization; Analytical Chemistry; Food Science
Abstract :
[en] Whey protein, nutritionally complete with all essential amino acids, is the main component of milk protein. Although the nutritional potential of whey protein meets the needs of some food formulations, a limited range of functional properties hinders its wider application. Whey protein fibrillization refers to the protein aggregation behavior wherein whey protein self-assembles under specific conditions, forming highly ordered fibril aggregates known as whey protein amyloid fibrils (WPAFs). Whey protein fibrillization is considered to be an innovative modification method to improve and enhance the structure and function of whey protein. This paper reviewed the various strategies, influencing factors, and characterization techniques of WPAFs. The assembly pathway of WPAFs and its application in various scientific fields were highlighted and introduced. Finally, the limitations of current research on WPAFs were discussed, and the future research direction and application prospects of WPAFs were proposed.
Disciplines :
Food science
Author, co-author :
Cheng, Caiyun;  College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Xu, Qian;  College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Li, Yang;  Mengniu Institute of Nutrition Science, Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Beijing 101107, China
Haubruge, Eric  ;  Université de Liège - ULiège > GxABT : Services généraux du site > Site GxABT - Gestion de site
Liao, Ning;  College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Zhu, Guangsu;  College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Liu, Kunlun;  College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: knlnliu@126.com
Language :
English
Title :
Preparations, characterizations, assembly behaviors, applications, and perspectives of whey protein amyloid fibrils: A review.
Publication date :
01 February 2026
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Ltd
Volume :
501
Pages :
147470
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
NSCF - National Natural Science Foundation of China
Funding text :
This work was supported by the National Natural Science Foundation of China ( 32172259 , 32472381 ), the Key Research and Development Project of Henan Province ( 231111111800 ).
Available on ORBi :
since 04 May 2026

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