Protein valorization through informatics, hydrolysis, and separation

  • Gregersen, Simon (PI (principal investigator))
  • Overgaard, Michael Toft (Projektansøger)
  • Hansen, Egon Bech (Projektleder)
  • Bang-Berthelsen, Iben (Projektkoordinator)
  • Jacobsen, Charlotte (PI (principal investigator))
  • García Moreno, Pedro Jesús (PI (principal investigator))
  • Marcatili, Paolo (PI (principal investigator))

Publikation

  • 5 Konferenceabstrakt til konference
  • 2 Tidsskriftartikel
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Tidsskriftartikel
2020

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen, S., Overgaard, M. T., Andersen, M. L., Sørensen, A. D. M. & Hansen, E. B., apr. 2020, I : Food Hydrocolloids. 101, 105529.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

4 Citationer (Scopus)

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

García Moreno, P. J., Gregersen, S., Nedamani, E., Olsen, T. H., Marcatili, P., Overgaard, M. T., Andersen, M. L., Hansen, E. B. & Jacobsen, C., 20 jan. 2020, I : Scientific Reports. 10, 1, 22 s., 690.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

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4 Citationer (Scopus)