Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils

• Margarita Monge-Morera,
• Marlies A. Lambrecht,
• Lomme J. Deleu,
• Nikolaos N. Louros,
• Frederic Rousseau,
• Joost Schymkowitz,
• Jan A. Delcour

Affiliations

Margarita Monge-Morera

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

Marlies A. Lambrecht

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

Lomme J. Deleu

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

Nikolaos N. Louros

Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium

Frederic Rousseau

Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium

Joost Schymkowitz

Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium

Jan A. Delcour

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium