Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

Pedro J. García-Moreno*, Charlotte Jacobsen, Paolo Marcatili, Simon Gregersen, Michael T. Overgaard, Mogens Larsen Andersen, Ann Dorit M. Sørensen, Egon Bech Hansen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

21 Citations (Scopus)
Original languageEnglish
Article number105529
JournalFood Hydrocolloids
Volume101
ISSN0268-005X
DOIs
Publication statusPublished - Apr 2020

Keywords

  • Electron spin resonance
  • Interfacial tension
  • Omega-3
  • Oxidative stability
  • Oxygraph
  • Physical stability

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