title: Fibrillar structures in food.
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.
authors.affiliation: Physics & Physical Chemistry of Foods, Bomenweg 2, Wageningen, The Netherlands. ardy.nijboer@wur.nl
authors.forename: Ardy
authors.initials: A
authors.lastname: Kroes-Nijboer
authors.forename: Paul
authors.initials: P
authors.lastname: Venema
authors.forename: Erik
authors.initials: E
authors.lastname: van der Linden
mesh_terms: D005504:Food Analysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D010455:Peptides / Q000737:chemistry*; D011487:Protein Conformation
chemical_list: D007782:Lactoglobulins; D010455:Peptides