Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white

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Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white

© 2015 Elsevier Ltd. Abstract The structural properties of amyloid fibrils combined with their highly functional surface chemistry make them an attractive new food ingredient, for example as highly effective gelling agents. However, the toxic role of amyloid fibrils in disease may cause some concern...

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Bibliographic Details
Main Authors:	Lassé, M., Ulluwishewa, Dulantha, Healy, J., Thompson, D., Miller, A., Roy, N., Chitcholtan, K., Gerrard, J.
Format:	Journal Article
Published:	Elsevier Ltd 2016
Online Access:	http://hdl.handle.net/20.500.11937/12049

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