Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white
Margarita Monge‐Morera, Marlies A. Lambrecht, Lomme J. Deleu, Thibault Godefroidt, Peter Goos, Frédéric Rousseau, Joost Schymkowitz, Jan A. Delcour
Topics & Concepts
FibrilOvalbuminChemistryEgg whiteAmyloid (mycology)StackingRelative humidityAmyloid fibrilChromatographyFood scienceBiochemistryAmyloid βOrganic chemistryBiologyMedicinePhysicsImmune systemPathologyDiseaseThermodynamicsImmunologyInorganic chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties