Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white
Year: 2020
Type: article
Source: Food Hydrocolloids
Institution: KU Leuven
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
Funders: European Resuscitation Council, Belgian Federal Science Policy Office, Fonds Wetenschappelijk Onderzoek, Agentschap voor Innovatie door Wetenschap en Technologie, KU Leuven, Vlaams Instituut voor Biotechnologie, Universidad de Costa Rica, Vlaamse regering, European Research Council, H2020 European Research Council
Awards: G1512580055, G1693952634, G3038599753, G4397917572, G4657966626, G5498576345, G5685691454, The determinants of cross-seeding of protein aggregation: a Multiple TANGO, G6141560164, An integrated approach towards understanding the pathogenesis of neurodegeneration (NEUROBRAINNET)., G6485709443, Knowledge platform: tailoring food protein functionality by rational design of fibrillar structures (PROFIBFUN), Unravelling the potential of food protein fibrils: their extraction, engineering and functionality, G8444926533, G8980890159
OpenAlex ID: W3083256056