Processing induced changes in food proteins: amyloid...

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Biomacromolecules 2020 / 03

Processing induced changes in food proteins: amyloid formation during boiling of hen egg white

Monge-Morera, Margarita, Lambrecht, Marlies A., Deleu, Lomme J., Gallardo, Rodrigo, Louros, Nikolaos N., De Vleeschouwer, Matthias, Rousseau, Frederic, Schymkowitz, Joost, Delcour, Jan A.
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Language:
english
Journal:
Biomacromolecules
DOI:
10.1021/acs.biomac.0c00186
Date:
March, 2020
File:
PDF, 62.82 MB
english, 2020
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