Publikationer pr. år
Publikationer pr. år
- 8 resultater
Søgeresultater
-
2022
Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties
Gregersen Echers, S., Jafarpour, A., Yesiltas, B., García Moreno, P. J., Greve-Poulsen, M., Hansen, D. K., Jacobsen, C., Overgaard, M. T. & Hansen, E. B., 25 maj 2022, bioRxiv.Publikation: Working paper/Preprint › Preprint
Åben adgang -
2021
Applying Quantitative Proteomics for Evaluation of Protein Quality, Nutritional Value, and Extraction Methods in Side-Streams of Industrial Carrageenan Production from the Red Seaweed Eucheuma denticulatum (Spinosum)
Gregersen Echers, S., Yesiltas, B., García Moreno, P. J., Naseri, A., Holdt, S. L., Jacobsen, C., Hansen, E. B., Marcatili, P. & Overgaard, M. T., 1 okt. 2021.Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
-
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
Yesiltas, B., Gregersen Echers, S., Lægsgaard, L., Brinch, M. L., Olsen, T. H., Marcatili, P., Overgaard, M. T., Hansen, E. B., Jacobsen, C. & García-Moreno, P. J., 15 nov. 2021, I: Food Chemistry. 362, 12 s., 130217.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil22 Citationer (Scopus)41 Downloads (Pure) -
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
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.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgang50 Citationer (Scopus) -
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.
Gregersen Echers, S., García Moreno, P. J., Yesiltas, B., Hansen, E. B., Marcatili, P., Jacobsen, C., Jones, N. C., Hoffmann, S. V., Wimmer, R. & Overgaard, M. T., 22 jan. 2020.Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
-
2019
Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.
Yesiltas, B., Lægsgaard, L., Brinch, M. L., Hansen, E. B., Jacobsen, C., Marcatili, P., Olsen, T. H., Gregersen Echers, S. & García Moreno, P. J., 13 jun. 2019.Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review
-
Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions
García Moreno, P. J., Nedamani, E., Olsen, T. H., Marcatili, P., Gregersen Echers, S., Jones, N. C., Hoffmann, S. V., Overgaard, M. T., Hansen, E. B. & Jacobsen, C., 7 jul. 2019.Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review