Amyloid-like fibrils have potential to improve the techno-functional properties of proteins present in common food products.

Trui Luyckx explains the biological fate and the potential health implications of ingested amyloid-like structures in both healthy and predisposed individuals.

For more details on this interdisciplinary research between KULeuven, UGent and VIB. Check the movie clip below and the Profibfun project at FlandersFood.