Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Mads Bjørlie^*, Betül Yesiltas, Pedro Jesús García Moreno, Espejo-Carpio Javier, Nor E. Rahmani-Manglano, Emilia Gaudix, Ali Jafarpour, Egon Bech Hansen, Paolo Marcatili, Michael Toft Overgaard, Simon Gregersen Echers, Charlotte Jacobsen

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