Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment

Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical properties compared to native monomers, but there is as yet insufficient understanding of their digestive fate and safety for wide consumption. By combining SDS-PAGE, ELISA, fluorescence, AFM, MALDI-MS, CD...

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Bibliographic Details
Main Authors: Xu, Dan, Zhou, Jiangtao, Soon, Wei Long, Kutzli, Ines, Molière, Adrian, Diedrich, Sabine, Radiom, Milad, Handschin, Stephan, Li, Bing, Li, Lin, Sturla, Shana J., Ewald, Collin Y., Mezzenga, Raffaele
Other Authors: School of Materials Science and Engineering
Format: Article
Language:English
Published: 2024
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Online Access:https://hdl.handle.net/10356/173790
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Institution: Nanyang Technological University
Language: English

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