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Record number 412242
Title Fibrillar structures in food
Author(s) Kroes-Nijboer, A.; Venema, P.; Linden, E. van der
Source Food & Function 3 (2012)3. - ISSN 2042-6496 - p. 221 - 227.
DOI https://doi.org/10.1039/c1fo10163c
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) heat-induced denaturation - beta-lactoglobulin gels - globular protein gelation - atomic-force microscopy - amyloid fibrils - whey-protein - ionic-strength - spherulite formation - bovine insulin - hen lysozyme
Abstract Assembly of proteins or peptides into fibrils is an important subject of study in various research fields. In the field of food research, the protein fibrils are interesting candidates as functional ingredients. It is essential to understand the formation and properties of the fibrils for successful application of the fibrils in food products. This paper describes the impact of recent research on the general view of the process of fibril formation from [small beta]-lg and the properties of the fibrils that are formed, leading to better control of applications for the fibrils. There is a need for a better understanding of the behavior of fibrils in more complex food systems.
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