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

Moritz Lassé(University of Canterbury), Dulantha Ulluwishewa(Riddet Institute), Jackie P. Healy(University of Canterbury), Dion R. Thompson(Callaghan Innovation), Antonia G. Miller(Callaghan Innovation), Nicole C. Roy(AgResearch), Kenny Chitcholtan(University of Otago), Juliet A. Gerrard(University of Auckland)

Food Chemistry

July 11, 2015

10.1016/j.foodchem.2015.07.044

Cited by 128Open Access

Abstract

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