Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Project

PROFIBFUN - Knowledge platform: tailoring food protein functionality by rational design of fibrillar structures

Outputs and Outcomes

Publications

Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

Arne HuystPaul Van der MeerenJoëlle A.J. HousmansMargarita Monge-MoreraFrederic RousseauJoost SchymkowitzJan A. Delcour

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 RousseauJoost SchymkowitzKoen DewettinckPaul Van der Meeren et al.

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Arne HuystHerlinde De KeersmaeckerLomme J. DeleuKevin BraeckmansJan A. DelcourPaul Van der Meeren

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

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