Research article2025Peer reviewedOpen access
Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation
Zhang, Yi; Herneke, Anja; Langton, Maud et al.
Publications
2025
2023
Research article2023Peer reviewedOpen access
Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams
Herneke, Anja; Karkehabadi, Saeid; Lu, Jing et al.
Research article2023Peer reviewedOpen access
Food protein-derived amyloids do not accelerate amyloid beta aggregation
Rahman, M. Mahafuzur; Sanches Pires, Rodrigo; Herneke, Anja et al.
Research article2023Peer reviewedOpen access
Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams
Herneke, Anja; Lendel, Christofer; Karkehabadi, Saeid et al.
Review article2023Peer reviewedOpen access
Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties
Auer, Jaqueline; Ostlund, Johanna; Nilsson, Klara et al.
2022
Research article2022Peer reviewedOpen access
Hierarchical propagation of structural features in protein nanomaterials
Kamada, Ayaka; Herneke, Anja; Lopez-Sanchez, Patricia et al.
Doctoral thesis2022Open access
Plant protein nanofibrils : characterising properties for future food
Herneke, Anja.
2021
Research article2021Peer reviewedOpen access
Protein Nanofibrils for Sustainable Food–Characterization and Comparison of Fibrils from a Broad Range of Plant Protein Isolates
Herneke, Anja; Lendel, Christofer; Johansson, Daniel et al.