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Publication

Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Journal Contribution - Journal Article

Journal: Food Hydrocolloids

ISSN: 0268-005X

Volume: 111

Publication year:2021

WoS Id: 000582637900058
DOI: https://doi.org/10.1016/j.foodhyd.2020.106327
Institutional Repository URL: https://lirias.kuleuven.be/3283769
VABB Id: c:vabb:524846

BOF-keylabel:yes

IOF-keylabel:yes

BOF-publication weight:10

CSS-citation score:2

Authors from:Higher Education

Accessibility:Open

See also: Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions