Fibrillar structures in food

A. Kroes-Nijboer, P. Venema, E. van der Linden

Research output: Contribution to journalArticleAcademicpeer-review

67 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)221-227
JournalFood & Function
Volume3
Issue number3
DOIs
Publication statusPublished - 2012

Keywords

  • heat-induced denaturation
  • beta-lactoglobulin gels
  • globular protein gelation
  • atomic-force microscopy
  • amyloid fibrils
  • whey-protein
  • ionic-strength
  • spherulite formation
  • bovine insulin
  • hen lysozyme

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