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

Pedro J. García-Moreno; Charlotte Jacobsen; Paolo Marcatili; Simon Gregersen; Michael T. Overgaard; Mogens Larsen Andersen; Ann Dorit M. Sørensen; Egon B. Hansen

doi:10.1016/j.foodhyd.2019.105529

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

Pedro J. García-Moreno^*, Charlotte Jacobsen, Paolo Marcatili, Simon Gregersen, Michael T. Overgaard, Mogens Larsen Andersen, Ann Dorit M. Sørensen, Egon B. Hansen

^*Kontaktforfatter

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Originalsprog	Engelsk
Artikelnummer	105529
Tidsskrift	Food Hydrocolloids
Vol/bind	101
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2019.105529
Status	Udgivet - apr. 2020

Fingerprint

Fish Oils

Bioinformatics

Emulsions

Stabilization

Peptides

Water

Proteins

Surface tension

Bioelectric potentials

Caseins

Paramagnetic resonance

Hydrolysis

Screening

Oils

Amino Acids

Citer dette

García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen, S., Overgaard, M. T., Andersen, M. L., ... Hansen, E. B. (2020). Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions. Food Hydrocolloids, 101, [105529]. https://doi.org/10.1016/j.foodhyd.2019.105529

García-Moreno, Pedro J. ; Jacobsen, Charlotte ; Marcatili, Paolo ; Gregersen, Simon ; Overgaard, Michael T. ; Andersen, Mogens Larsen ; Sørensen, Ann Dorit M. ; Hansen, Egon B. / Emulsifying peptides from potato protein predicted by bioinformatics : Stabilization of fish oil-in-water emulsions. I: Food Hydrocolloids. 2020 ; Bind 101.

@article{f2f5d709c97144188a8e8b99918dbf22,

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

keywords = "Electron spin resonance, Interfacial tension, Omega-3, Oxidative stability, Oxygraph, Physical stability",

author = "Garc{\'i}a-Moreno, {Pedro J.} and Charlotte Jacobsen and Paolo Marcatili and Simon Gregersen and Overgaard, {Michael T.} and Andersen, {Mogens Larsen} and S{\o}rensen, {Ann Dorit M.} and Hansen, {Egon B.}",

year = "2020",

month = "4",

doi = "10.1016/j.foodhyd.2019.105529",

language = "English",

volume = "101",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

García-Moreno, PJ, Jacobsen, C, Marcatili, P, Gregersen, S , Overgaard, MT, Andersen, ML, Sørensen, ADM & Hansen, EB 2020, 'Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions', Food Hydrocolloids, bind 101, 105529. https://doi.org/10.1016/j.foodhyd.2019.105529

Emulsifying peptides from potato protein predicted by bioinformatics : Stabilization of fish oil-in-water emulsions. / García-Moreno, Pedro J.; Jacobsen, Charlotte; Marcatili, Paolo; Gregersen, Simon ; Overgaard, Michael T.; Andersen, Mogens Larsen; Sørensen, Ann Dorit M.; Hansen, Egon B.

I: Food Hydrocolloids, Bind 101, 105529, 04.2020.