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 B. Hansen

*Corresponding author

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
Article number105529
JournalFood Hydrocolloids
Volume101
ISSN0268-005X
DOIs
Publication statusPublished - Apr 2020

Fingerprint

Fish Oils
Bioinformatics
Emulsions
Stabilization
Peptides
Water
Proteins
Surface tension
Bioelectric potentials
Caseins
Paramagnetic resonance
Hydrolysis
Screening
Oils
Amino Acids

Keywords

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

Cite this

García-Moreno, Pedro J. ; Jacobsen, Charlotte ; Marcatili, Paolo ; Gregersen, Simon ; Overgaard, Michael T. ; Andersen, Mogens Larsen ; Sørensen, Ann Dorit M. ; Hansen, Egon B. / Emulsifying peptides from potato protein predicted by bioinformatics : Stabilization of fish oil-in-water emulsions. In: Food Hydrocolloids. 2020 ; Vol. 101.
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keywords = "Electron spin resonance, Interfacial tension, Omega-3, Oxidative stability, Oxygraph, Physical stability",
author = "Garc{\'i}a-Moreno, {Pedro J.} and Charlotte Jacobsen and Paolo Marcatili and Simon Gregersen and Overgaard, {Michael T.} and Andersen, {Mogens Larsen} and S{\o}rensen, {Ann Dorit M.} and Hansen, {Egon B.}",
year = "2020",
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language = "English",
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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 journalJournal articleResearchpeer-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

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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 -