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Publication

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

Journal Contribution - Journal Article

Journal: FOOD HYDROCOLLOIDS

ISSN: 1873-7137

Volume: 131

Publication year:2022

Handle: http://hdl.handle.net/1854/LU-8752083
DOI: https://doi.org/10.1016/j.foodhyd.2022.107784
WoS Id: 000804600400005

Accessibility:Closed

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