Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation

[Image: see text] Thermal processing conditions, pH, and salt content affect the formation of egg white ovalbumin amyloid, which was investigated using high-precision measurements of ultrasonic velocity and attenuation. These were related to fluorescence and particle size measurements. Fluorescence...

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Detalles Bibliográficos
Autores principales: Jansens, Koen J. A., Brijs, Kristof, Stetefeld, Jörg, Delcour, Jan A., Scanlon, Martin G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2017
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6641891/
https://www.ncbi.nlm.nih.gov/pubmed/31457750
http://dx.doi.org/10.1021/acsomega.7b00366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6641891/
https://www.ncbi.nlm.nih.gov/pubmed/31457750
http://dx.doi.org/10.1021/acsomega.7b00366

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