Research Explorer

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Researcher

Trui Luyckx

4 Results

2022

Bioavailability and health impact of ingested amyloid-like protein fibrils and their link with inflammatory status : a need for more research?

Trui LuyckxCharlotte GrootaertMargarita Monge‐MoreraJan A. DelcourFrederic RousseauJoost SchymkowitzJohn Van Camp

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

Arne HuystLomme J. DeleuTrui LuyckxDieter BuystJohn Van CampJan A. DelcourPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Arne HuystLomme J. DeleuTrui LuyckxLouis Van der MeerenJoëlle A.J. HousmansCharlotte GrootaertMargarita Monge-MoreraJan A. DelcourAndre SkirtachFrederic Rousseau et al.

A1 Journal Article in FOOD HYDROCOLLOIDS

2021

Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Arne HuystLomme DeleuTrui LuyckxMarlies LambrechtJohn Van CampJan DelcourPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS