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Researcher
Trui Luyckx
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From30 Jul 2018 → Today
Publications
1 - 4 of 4
- Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation(2022)
Authors: Arne Huyst, Lomme J. Deleu, Trui Luyckx, Louis Van der Meeren, Joƫlle A.J. Housmans, Charlotte Grootaert, Margarita Monge-Morera, Jan A. Delcour, Andre Skirtach, Frederic Rousseau, et al.
- Bioavailability and health impact of ingested amyloid-like protein fibrils and their link with inflammatory status : a need for more research?(2022)
Authors: Trui Luyckx, Charlotte Grootaert, Margarita MongeU+2010Morera, Jan A. Delcour, Frederic Rousseau, Joost Schymkowitz, John Van Camp
- 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(2022)
Authors: Arne Huyst, Lomme J. Deleu, Trui Luyckx, Dieter Buyst, Jan A. Delcour, Paul Van der Meeren
- Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions(2021)
Authors: Arne Huyst, Lomme Deleu, Trui Luyckx, Marlies Lambrecht, Jan Delcour, Paul Van der Meeren