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^*

^*Corresponding author for this work

Sustainable Bioresource Technology
Section for Bioscience and Engineering
The Faculty of Engineering and Science
Department of Chemistry and Bioscience
Medical Biotechnology

Research output: Contribution to journal › Journal article › Research › peer-review

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Microbial proteins: Moving from feed to food applications aided by proteomics and bioinformatics
Simon Gregersen (Lecturer)
18 Nov 2021
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Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

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Microbial proteins: Moving from feed to food applications aided by proteomics and bioinformatics