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Food Chemistry|December 31, 2024
Extrusion of plant proteins: A review of lipid and protein oxidation and their impact on functional propertiesLoana Hülsebusch, Timon R Heyn, Jonas Amft, et al.
Food Chemistry|July 29, 2023
UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradationLaura Fitzner, Mario Hasler, Timon R Heyn, et al.
Food Chemistry|April 9, 2019
Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulinJulia K Keppler, Timon R Heyn, Philipp M Meissner, et al.
European Biophysics Journal : EBJ|February 2, 2020
Measurement of length distribution of beta-lactoglobulin fibrils by multiwavelength analytical ultracentrifugationMaximilian J Uttinger, Timon R Heyn, Uwe Jandt, et al.
Biomacromolecules|September 28, 2020
Toxic Metamorphosis-How Changes from Lysosomal to Cytosolic pH Modify the Alpha-Synuclein Aggregation PatternBisher Eymsh, Alice Drobny, Timon R Heyn, et al.
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