Work

Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications

Year: 2019

Type: review

Source: Advances in Colloid and Interface Science

DOI: 10.1016/j.cis.2019.05.002

Authors: Yiping Cao, Raffaele Mezzenga

Institutions: ETH Zurich, Institute of Food, Nutrition, and Health

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: Eidgenössische Technische Hochschule Zürich, China Scholarship Council

OpenAlex ID: W2943891617

FWCI: 3.651

Cites: 304

Cited by: 668

Related to: 10