Related Experiment Video
Updated: Jan 9, 2026

Using Microfluidics and Fluorescence Microscopy to Study the Assembly Dynamics of Single Actin Filaments and Bundles
Published on: May 5, 2022
Protein Filaments in the Food Industry: From Fundamentals to Advanced Applications
Qingyue Wang1, Kai Zhou1,2,3, Qi Shu1
1Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Abstract:
Protein filaments, ordered self-assembled protein aggregates, are versatile biopolymers with unique structural and physicochemical properties. Their potential as high-performance materials is driving significant interest for a wide range of applications within the food industry. In this context, this review covers the fundamentals of both native and synthesized protein filaments. It systematically surveys their multifaceted applications in the food industry, including their use for texture modification, interfacial stabilization, encapsulation and delivery, biosensing, contaminant removal, biobased packaging, and as scaffolds for cultured foods. Overall, protein filaments represent a class of highly versatile biomaterials with dual functionality─as both direct food ingredients and enabling materials for safety and processing─highlighting their multifaceted potential to address various needs in the food industry.
Related Concept Videos
Formation of Intermediate Filaments
The Structure of Intermediate Filaments
Intermediate...
Assembly of Cytoskeletal Filaments
Studying the Cytoskeleton
Types of Intermediate Filaments
Formation of Higher-order Actin Filaments
The high-order actin...

