Formation of amyloid fibrils from ovalbumin under Ohmic heating.

Joeres, Eike; Drusch, Stephan; Töpfl, Stefan; Juadjur, Andreas; Psathaki, Olympia Ekaterini; Heinz, Volker; Terjung, Nino.

Afiliação

Joeres E; DIL - German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany.
Drusch S; Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany.
Töpfl S; Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany.
Juadjur A; University of Applied Science Osnabrück, Department of Agricultural Science and Landscape Architecture, Oldenburger Landstr. 62, 49090, Osnabrück, Germany.
Psathaki OE; DIL - German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany.
Heinz V; University of Osnabrück, Department of Biology/ Chemistry, Barbarastr. 11, 49076, Osnabrück, Germany.
Terjung N; DIL - German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany.

Heliyon ; 9(11): e22061, 2023 Nov.

Article em En | MEDLINE | ID: mdl-38027889