Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Betül Yesiltas^*, Simon Gregersen Echers^*, Linea Lægsgaard, Maja L. Brinch, Tobias H. Olsen, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen, Pedro J. García-Moreno^*

^*Kontaktforfatter

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22 Citationer
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2021
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
García Moreno, P. J., Yang, J., Gregersen Echers, S., Jones, N. C., Berton-Carabin, C. C., Sagis, L. M. C., Hoffmann, S. V., Marcatili, P., Overgaard, M. T., Hansen, E. B. & Jacobsen, C., jun. 2021, I: Food Hydrocolloids. 115, 13 s., 106605.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
37 Citationer (Scopus)
2020
AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides
Olsen, T. H., Yesiltas, B., Marin, F. I., Pertseva, M., García-Moreno, P. J., Gregersen Echers, S., Overgaard, M. T., Jacobsen, C., Lund, O., Hansen, E. B. & Marcatili, P., dec. 2020, I: Scientific Reports. 10, 1, 21471.
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Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen Echers, S., Overgaard, M. T., Andersen, M. L., Sørensen, A. D. M. & Hansen, E. B., apr. 2020, I: Food Hydrocolloids. 101, 105529.
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50 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 Echers, 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.
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Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Publikation

Søgeresultater

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

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

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