Formation mechanisms, handling and digestibility of food protein nanofibrils

Trends in Food Science and Technology

Volumn 45, Issue 1, 2015, Pages 50-59

  Moayedzadeh, Saina ^a   Madadlou, Ashkan ^b   Khosrowshahi asl, Asghar ^a  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Amyloid; Digestibility; Mechanism; Protein nanofibril; Reactive oxygen species; Whey proteins

Indexed keywords

ASPECT RATIO; GLYCOPROTEINS; MECHANISMS; NANOFIBERS; NEURODEGENERATIVE DISEASES; THICKNESS MEASUREMENT;

AMYLOID; DIGESTIBILITY; NANOFIBRIL; REACTIVE OXYGEN SPECIES; WHEY PROTEINS;

PROTEINS;

EID: 84955479255     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.05.005     Document Type: Review

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