Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins-Reference-Cited by-同舟云学术

Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins

Published:2019-06-10 Issue:4 Volume:18 Page:1256-1276
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Jansens Koen J.A.¹²^ORCID,Lambrecht Marlies A.¹^ORCID,Rombouts Ine¹³,Monge Morera Margarita¹,Brijs Kristof¹,Rousseau Frederic⁴,Schymkowitz Joost⁴,Delcour Jan A.¹

Affiliation:

1. KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Kasteelpark Arenberg 20 B‐3001 Leuven Belgium

2. Nutrex NV Achterstenhoek 5 B‐2275 Lille Belgium

3. KU Leuven, ECOVO Kasteelpark Arenberg 21 B‐3001 Leuven Belgium

4. Switch Laboratory, VIB, and Dept. of Cellular and Molecular Medicine, KU Leuven B‐3000 Leuven Belgium

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12462

Reference199 articles.

1. Lysozyme fibrillation induced by convective flow under quasi contact-free conditions

2. Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate