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Abstract Due to the high aspect ratio, appealing mechanical characteristics, and various adjustable functional groups on the surface proteins, food-grade protein nanofibrils have attracted great research interest in the field of food science. Fibrillation, known as a process of peptide self-assembly, is recognized as a common attribute for food-grade proteins.
Effect of feeding type 2 diabetes mellitus rats with synbiotic yogurt sweetened with monk fruit extract on serum lipid levels and hepatic AMPK (5’adenosine monophosphate-activated protein kinase) signaling pathway Monk fruit extract (MFE) is a natural sweetener that has been used as an ingredient for food and pharmaceutical products.
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