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Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White

Margarita Monge-Morera1, Marlies A Lambrecht1, Lomme J Deleu1

  • 1KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

Biomacromolecules
|March 24, 2020
PubMed

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