| Periode | 10 feb. 2021 |
|---|---|
| Sted for afholdelse | Food & Bio Cluster Denmark, Danmark |
| Grad af anerkendelse | National |
Dokumenter og Links
Relateret indhold
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Publikationer
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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Characterizing patatin specific protease activity by high-throughput homo-FRET assay and mass spectrometry
Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
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AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.
Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
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A comparative study on enzymatic hydrolysis of potato protein powder; efficiency and functionality
Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
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Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions
Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
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Insight into the structure/function relationship in amphipathic, α-helical peptide emulsifiers: A study of a highly potent peptide emulsifier derived from potato storage proteins and its natural isoforms.
Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
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Projekter
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Protein valorization through informatics, hydrolysis, and separation
Projekter: Projekt › Forskning