Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Margarita Monge-Morera"'
Autor:
Margarita Monge-Morera, Marlies A. Lambrecht, Lomme J. Deleu, Nikolaos N. Louros, Frederic Rousseau, Joost Schymkowitz, Jan A. Delcour
Publikováno v:
ACS Omega, Vol 6, Iss 3, Pp 1823-1833 (2021)
Externí odkaz:
https://doaj.org/article/a50b5a69a4b74efab4ebc6196c48cc5a
Autor:
Joëlle A.J. Housmans, Bert Houben, Margarita Monge-Morera, Diego Asvestas, Hung Huy Nguyen, Grigoria Tsaka, Nikolaos Louros, Sebastien Carpentier, Jan A. Delcour, Frederic Rousseau, Joost Schymkowitz
Publikováno v:
Biomacromolecules. 23(9)
Highly ordered, straight amyloid fibrils readily lend themselves to structure determination techniques and have therefore been extensively characterized. However, the less ordered curly fibrils remain relatively understudied, and the structural organ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b110401cbe6b027051b19f1bea95c90
https://pubmed.ncbi.nlm.nih.gov/36027608
https://pubmed.ncbi.nlm.nih.gov/36027608
Autor:
Nele Vluymans, Lomme J. Deleu, Marlies A. Lambrecht, Peter Goos, Margarita Monge-Morera, Frederic Rousseau, Thibault Godefroidt, Jan A. Delcour, Joost Schymkowitz
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:1963-1974
Formation of amyloid fibrils (i.e., protein structures containing a compact core of ordered β-sheet structures) from food proteins can improve their techno-functional properties. Wheat gluten is the most consumed cereal protein by humans and extensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ef424a9ce37b0d4ebdeb4895793d130
https://doi.org/10.1021/acs.jafc.0c05868
https://doi.org/10.1021/acs.jafc.0c05868
Autor:
Lomme J. Deleu, Marlies A. Lambrecht, Frederic Rousseau, Margarita Monge-Morera, Nikolaos N. Louros, Jan A. Delcour, Joost Schymkowitz
Publikováno v:
ACS Omega
ACS Omega, Vol 6, Iss 3, Pp 1823-1833 (2021)
ACS Omega, Vol 6, Iss 3, Pp 1823-1833 (2021)
Amyloid fibrils (AFs) are highly ordered nanofibers composed of proteins rich in β-sheet structures. In this study, the impact of heating conditions relevant in food processing on AF formation of wheat gluten (WG) was investigated. Unheated and heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb7fe85e6e44e1ada01bfe28217061ba
https://doi.org/10.1021/acsomega.0c03670
https://doi.org/10.1021/acsomega.0c03670
Autor:
Arne M.R. Huyst, Lomme J. Deleu, Trui Luyckx, Louis Van der Meeren, Joëlle A.J. Housmans, Charlotte Grootaert, Margarita Monge-Morera, Jan A. Delcour, Andre G. Skirtach, Frederic Rousseau, Joost Schymkowitz, Koen Dewettinck, Paul Van der Meeren
Publikováno v:
Food Hydrocolloids. 131:107784
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0506cd4ee66d0a9c80422786d89fcb96
https://doi.org/10.1016/j.foodhyd.2022.107784
https://doi.org/10.1016/j.foodhyd.2022.107784
Autor:
Jan A. Delcour, Joost Schymkowitz, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Koen J.A. Jansens, Marlies A. Lambrecht, Ine Rombouts
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 18:1256-1276
Conditions including heating mode, time, temperature, pH, moisture and protein concentration, shear, and the presence of alcohols, chaotropic/reducing agents, enzymes and/or salt influence amyloid fibril (AF) formation as they can affect the accessib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::925b0e5bceddbae54428beae99abfd6b
https://doi.org/10.1111/1541-4337.12462
https://doi.org/10.1111/1541-4337.12462
Autor:
Trui Luyckx, Charlotte Grootaert, Margarita Monge‐Morera, Jan A. Delcour, Frederic Rousseau, Joost Schymkowitz, John Van Camp
Publikováno v:
Molecular Nutrition & Food Research. 66:2101032
The use of amyloid-like protein fibrils (ALFs) in food formulations looks very promising in terms of improving techno-functional properties, but raises some concerns in terms of food safety, because of their structural resemblance to disease-related
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa07b500012368afff14a72470b971f8
https://doi.org/10.1002/mnfr.202101032
https://doi.org/10.1002/mnfr.202101032
Autor:
Thibault Godefroidt, Margarita Monge-Morera, Marlies A. Lambrecht, Lomme J. Deleu, Frederic Rousseau, Peter Goos, Jan A. Delcour, Joost Schymkowitz
Publikováno v:
Food Hydrocolloids. 112:106276
The recipe of some food products contains dried hen egg white (EW). It is convenient in use and available with a range of functionalities as a result of being stored under different time, temperature and moisture conditions following drying. Amyloid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e2f89ea5548e53af8735e2339e3dd98
https://doi.org/10.1016/j.foodhyd.2020.106276
https://doi.org/10.1016/j.foodhyd.2020.106276
Autor:
Jan A. Delcour, Joost Schymkowitz, Rodrigo Gallardo, Marlies A. Lambrecht, Frederic Rousseau, Lomme J. Deleu, Nikolaos N. Louros, Matthias De Vleeschouwer, Margarita Monge-Morera
Publikováno v:
Biomacromolecules
Amyloid fibrils (AFs) are highly ordered protein nanofibers composed of cross β-structure that occur in nature, but that also accumulate in age-related diseases. Amyloid propensity is a generic property of proteins revealed by conditions that destab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::558328f1678d2204615917982f804e69