Egg white and wheat gluten protein amyloid (like) fibrillation under food processing relevant conditions KU Leuven
Proteins are essential components of the human diet. In addition, they have important properties in food production and products (e.g. gelling and foaming properties, visco-elasticity, etc.). In a food context, proteins are often categorized as either of animal or plant origin. Egg white (EW) and wheat gluten (WG) proteins are relevant examples of each of the two main groups, respectively. EW is highly nutritious and recognized for its ...