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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
Pedro Jesús García Moreno*, Jack Yang, Simon Gregersen Echers, Nykola C Jones, Claire C. Berton-Carabin, Leonard M.C. Sagis, Søren Vrønning Hoffmann, Paolo Marcatili, Michael Toft Overgaard, Egon Bech Hansen, Charlotte Jacobsen
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Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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(Scopus)