Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin-Reference-Cited by-同舟云学术

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Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

Published:2019-08 Issue: Volume:289 Page:223-231
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Keppler Julia K.,Heyn Timon R.,Meissner Philipp M.,Schrader Katrin,Schwarz Karin

Funder

German Research Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology;Akkermans;Food Hydrocolloids,2008

2. Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation;Akkermans;International Dairy Journal,2008

3. Peptides are building blocks of heat-induced fibrillar protein aggregates of b-lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

4. Effect of stirring and seeding on whey protein fibril pormation;Bolder;Journal of Agricultural and Food Chemistry,2007

5. Oxidative stress and the amyloid beta peptide in Alzheimer's disease;Cheignon;Redox Biology,2018

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