Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
More directed structuring (e.g., controlled fibrillation or blending fibrils with 2S albumins) can generate amyloid-like small aggregates or fibrillar assemblies.
“More directed structuring (e.g., controlled fibrillation or blending fibrils with 2S albumins) can generate amyloid-like small aggregates or fibrillar assemblies”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Chen et al., 2025
Under directed proteolysis and CaCl2-assisted conditions, quinoa can be driven toward amyloid-like fibrils or nanoaggregates, representing a distinct outcome with different interfacial consequences.
“Under directed proteolysis and CaCl2-assisted conditions, quinoa can be driven toward amyloid-like fibrils or nanoaggregates, representing a distinct outcome with different interfacial consequences”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Chen et al., 2025
Blending quinoa protein amyloid-like fibrils with 2S albumin improved air-water interfacial behavior, foam capacity, and foam stability, suggesting that precision structuring can be used to design interface-active networks rather than only bulk gels.
“blending quinoa protein amyloid-like fibrils with 2S albumin improved air-water interfacial behavior, foam capacity, and foam stability, suggesting that precision structuring can be used to design interface-active networks rather than only bulk gels (Chen et al., 2025).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Chen et al., 2025
Cites
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Chen, L., Zhang, C., Yu, X., Fu, L., Tang, X., & Feng, X.
- ORCID
- Feng, Xiao
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2025-07
- Volume
- 164
- Pages
- 111154
- ISSN
- 0268-005X
- Cited by
- 31
- References
- 1
- Language
- en
- Licence
- Funders
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Shanghai Municipal Government State-Owned Assets Supervision and Administration Commission
- National Natural Science Foundation of China
- Outstanding Youth Foundation of Jiangsu Province of China
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
