Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White

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Authors: Margarita Monge-Morera, Marlies A. Lambrecht, Lomme J. Deleu, Rodrigo Gallardo, Nikolaos N. Louros, Matthias De Vleeschouwer, Frederic Rousseau, Joost Schymkowitz, Jan A. Delcour

Journal title: Biomacromolecules

Journal number: 21/6

Journal publisher: American Chemical Society

Published year: 2020

Published pages: 2218-2228

DOI identifier: 10.1021/acs.biomac.0c00186

ISSN: 1525-7797