Issue 3, 2012
From the journal:

Food & Function

Fibrillar structures in food†

Ardy Kroes-Nijboer,*a   Paul Venemaa  and  Erik van der Lindena  

* Corresponding authors

a Physics & Physical Chemistry of Foods, Bomenweg 2, Wageningen, The Netherlands
E-mail: ardy.nijboer@wur.nl
Fax: +31 317 483669
Tel: +31 317 482283

Abstract

Assembly of proteins or peptides into fibrils is an important subject of study in various research fields. In the field of food research, the protein fibrils are interesting candidates as functional ingredients. It is essential to understand the formation and properties of the fibrils for successful application of the fibrils in food products. This paper describes the impact of recent research on the general view of the process of fibril formation from β-lg and the properties of the fibrils that are formed, leading to better control of applications for the fibrils. There is a need for a better understanding of the behavior of fibrils in more complex food systems.

Graphical abstract: Fibrillar structures in food

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Article information

DOI
https://doi.org/10.1039/C1FO10163C
Article type
Paper
Submitted
18 Aug 2011
Accepted
25 Oct 2011
First published
18 Nov 2011

Food Funct., 2012,3, 221-227

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Fibrillar structures in food

A. Kroes-Nijboer, P. Venema and E. V. D. Linden, Food Funct., 2012, 3, 221 DOI: 10.1039/C1FO10163C

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