Assertion: fibril | /r/CapableOf | use whey protein
Facets:
Source sentences:
text: The differences in gel strength between pea protein and whey protein may be attributed to the fact that fibrils made using whey protein may have the ability to form networks with higher efficiency compared to those made using pea protein, due to differences in the flexibility of the fibril rods.
text: Using TEM to analyze the microstructure, fibrils made using whey proteins were found to be longer and to have a thickness of a few nanometers and a length of 1
text: For comparison, gels were also prepared from fibrils made using soy protein and whey protein as indicated by the dashed lines in Figure 7 A (′) and Figure 7 B (″).
text: The differences in gel strength between pea protein and whey protein may be attributed to the fact that fibrils made using whey protein may have the ability to form networks with higher efficiency compared to those made using pea protein, due to differences in the flexibility of the fibril rods.
text: Fibrils made using pea protein were more flexible, branched, and curly compared to fibrils made using whey protein, but comparable to fibrils made using soy protein.