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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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10603083/
https://www.ncbi.nlm.nih.gov/pubmed/37884488
http://dx.doi.org/10.1038/s41467-023-42486-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10603083/
https://www.ncbi.nlm.nih.gov/pubmed/37884488
http://dx.doi.org/10.1038/s41467-023-42486-x

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