Ghent University Academic Bibliography

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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 Huyst (UGent) , Paul Van der Meeren (UGent) , Joëlle A.J. Housmans, Margarita Monge-Morera, Frederic Rousseau, Joost Schymkowitz and Jan A. Delcour

(2023) FOOD HYDROCOLLOIDS. 145.
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Impact of heat and enzyme treatment on the formation of ovalbumin amyloid-like fibrils at neutral pH and their applicability in food gels and emulsions

Arne Huyst (UGent) , Margarita Monge-Morera, Jan Delcour, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2022) 18th Food Colloids Conference, Abstracts.
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Arne Huyst (UGent) , Lomme J. Deleu, Trui Luyckx (UGent) , Louis Van der Meeren (UGent) , Joëlle A.J. Housmans, Charlotte Grootaert (UGent) , Margarita Monge-Morera, Jan A. Delcour, Andre Skirtach (UGent) , Frederic Rousseau, et al.

(2022) FOOD HYDROCOLLOIDS. 131.
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Bioavailability and health impact of ingested amyloid-like protein fibrils and their link with inflammatory status : a need for more research?

Trui Luyckx (UGent) , Charlotte Grootaert (UGent) , Margarita Monge‐Morera, Jan A. Delcour, Frederic Rousseau, Joost Schymkowitz and John Van Camp (UGent)

(2022) MOLECULAR NUTRITION & FOOD RESEARCH. 66(9).

Academic Bibliography

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

Impact of heat and enzyme treatment on the formation of ovalbumin amyloid-like fibrils at neutral pH and their applicability in food gels and emulsions

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

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

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