| Original language | English |
|---|---|
| Article number | 105529 |
| Journal | Food Hydrocolloids |
| Volume | 101 |
| ISSN | 0268-005X |
| DOIs | |
| Publication status | Published - Apr 2020 |
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Keywords
- Electron spin resonance
- Interfacial tension
- Omega-3
- Oxidative stability
- Oxygraph
- Physical stability
Cite this
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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.
In: Food Hydrocolloids, Vol. 101, 105529, 04.2020.Research output: Contribution to journal › Journal article › Research › peer-review
TY - JOUR
T1 - Emulsifying peptides from potato protein predicted by bioinformatics
T2 - Stabilization of fish oil-in-water emulsions
AU - García-Moreno, Pedro J.
AU - Jacobsen, Charlotte
AU - Marcatili, Paolo
AU - Gregersen, Simon
AU - Overgaard, Michael T.
AU - Andersen, Mogens Larsen
AU - Sørensen, Ann Dorit M.
AU - Hansen, Egon B.
PY - 2020/4
Y1 - 2020/4
KW - Electron spin resonance
KW - Interfacial tension
KW - Omega-3
KW - Oxidative stability
KW - Oxygraph
KW - Physical stability
UR - http://www.scopus.com/inward/record.url?scp=85075265809&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2019.105529
DO - 10.1016/j.foodhyd.2019.105529
M3 - Journal article
AN - SCOPUS:85075265809
VL - 101
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 105529
ER -