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

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

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

8 Citations (Scopus)
9 Downloads (Pure)
Original languageEnglish
Article number130217
JournalFood Chemistry
Volume362
Number of pages12
ISSN0308-8146
DOIs
Publication statusPublished - 15 Nov 2021

Bibliographical note

Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Keywords

  • Bioinformatic prediction
  • Emulsion physical stability
  • Food bioactive peptides
  • Interfacial properties
  • Quantitative proteomics
  • Secondary structure

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