Innovations with protein nano-fibres

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

Proteins in solution can form objects of various shapes. One fascinating possibility is the formation of fibres with a length up to micrometers, but with a thickness of a few nanometers, therefore referring to them as nano-fibres. Many proteins show this behaviour under the appropriate conditions. Gel properties of nano-fibre containing systems can be manipulated by adjusting the fibre properties. The systems exhibit particular behaviour under flow, which can be utilised in processing. Such nano-fibres have innovation potential for foods in terms of for example extremely low weight fraction gels, and their presence may give rise to unexpected novel, including sensory related, material properties
Original languageEnglish
Pages (from-to)439-442
JournalWorlds Poultry Science Journal
Volume62
DOIs
Publication statusPublished - 2006

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gels
proteins

Keywords

  • beta-lactoglobulin gels
  • percolation concentration
  • gelation
  • fibrils

Cite this

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title = "Innovations with protein nano-fibres",
abstract = "Proteins in solution can form objects of various shapes. One fascinating possibility is the formation of fibres with a length up to micrometers, but with a thickness of a few nanometers, therefore referring to them as nano-fibres. Many proteins show this behaviour under the appropriate conditions. Gel properties of nano-fibre containing systems can be manipulated by adjusting the fibre properties. The systems exhibit particular behaviour under flow, which can be utilised in processing. Such nano-fibres have innovation potential for foods in terms of for example extremely low weight fraction gels, and their presence may give rise to unexpected novel, including sensory related, material properties",
keywords = "beta-lactoglobulin gels, percolation concentration, gelation, fibrils",
author = "{van der Linden}, E.",
note = "F807",
year = "2006",
doi = "10.1079/WPS2005106",
language = "English",
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pages = "439--442",
journal = "Worlds Poultry Science Journal",
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publisher = "Cambridge University Press",

}

Innovations with protein nano-fibres. / van der Linden, E.

In: Worlds Poultry Science Journal, Vol. 62, 2006, p. 439-442.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Innovations with protein nano-fibres

AU - van der Linden, E.

N1 - F807

PY - 2006

Y1 - 2006

N2 - Proteins in solution can form objects of various shapes. One fascinating possibility is the formation of fibres with a length up to micrometers, but with a thickness of a few nanometers, therefore referring to them as nano-fibres. Many proteins show this behaviour under the appropriate conditions. Gel properties of nano-fibre containing systems can be manipulated by adjusting the fibre properties. The systems exhibit particular behaviour under flow, which can be utilised in processing. Such nano-fibres have innovation potential for foods in terms of for example extremely low weight fraction gels, and their presence may give rise to unexpected novel, including sensory related, material properties

AB - Proteins in solution can form objects of various shapes. One fascinating possibility is the formation of fibres with a length up to micrometers, but with a thickness of a few nanometers, therefore referring to them as nano-fibres. Many proteins show this behaviour under the appropriate conditions. Gel properties of nano-fibre containing systems can be manipulated by adjusting the fibre properties. The systems exhibit particular behaviour under flow, which can be utilised in processing. Such nano-fibres have innovation potential for foods in terms of for example extremely low weight fraction gels, and their presence may give rise to unexpected novel, including sensory related, material properties

KW - beta-lactoglobulin gels

KW - percolation concentration

KW - gelation

KW - fibrils

U2 - 10.1079/WPS2005106

DO - 10.1079/WPS2005106

M3 - Article

VL - 62

SP - 439

EP - 442

JO - Worlds Poultry Science Journal

JF - Worlds Poultry Science Journal

SN - 0043-9339

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