Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins-Reference-Cited by-同舟云学术

Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins

Published:2019-06-13 Issue:4 Volume:18 Page:1277-1291
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:

Lambrecht Marlies A.¹^ORCID,Jansens Koen J.A.¹^ORCID,Rombouts Ine¹,Brijs Kristof¹,Rousseau Frederic²³,Schymkowitz Joost²³,Delcour Jan A.¹

Affiliation:

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

2. Switch LaboratoryVIB B‐3000 Leuven Belgium

3. Dept. of Cellular and Molecular MedicineKU Leuven B‐3000 Leuven Belgium

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12465

Reference167 articles.

1. Understanding amyloid aggregation by statistical analysis of atomic force microscopy images

2. Adjustable twisting periodic pitch of amyloid fibrils

3. Proteins Fibrils from a Polymer Physics Perspective

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

5. Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation

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