Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White-Reference-Cited by-同舟云学术

Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White

Published:2020-03-23 Issue:6 Volume:21 Page:2218-2228
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Monge-Morera Margarita¹^ORCID,Lambrecht Marlies A.¹^ORCID,Deleu Lomme J.¹^ORCID,Gallardo Rodrigo²³,Louros Nikolaos N.²^ORCID,De Vleeschouwer Matthias²,Rousseau Frederic²,Schymkowitz Joost²,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. KU Leuven, Switch Laboratory, Department of Cellular and Molecular Medicine, Herestraat 49, B-3001 Leuven, Belgium

3. University of Leeds, Astbury Centre for Structural Molecular Biology, School of Molecular and Cellular Biology, Garstang Building, LS2 9JT Leeds, United Kingdom

Funder

KU Leuven

Vlaams Instituut voor Biotechnologie

Belgian Federal Science Policy Office

Fonds Wetenschappelijk Onderzoek

Agentschap voor Innovatie door Wetenschap en Technologie

European Commission

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

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