Projects per year
Original language | English |
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Article number | 105529 |
Journal | Food Hydrocolloids |
Volume | 101 |
ISSN | 0268-005X |
DOIs | |
Publication status | Published - Apr 2020 |
Keywords
- Electron spin resonance
- Interfacial tension
- Omega-3
- Oxidative stability
- Oxygraph
- Physical stability
Fingerprint
Dive into the research topics of 'Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions'. Together they form a unique fingerprint.Projects
- 1 Active
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PROVIDE: Protein valorization through informatics, hydrolysis, and separation
Gregersen, S., Overgaard, M. T., Hansen, E. B., Bang-Berthelsen, I., Jacobsen, C., García Moreno, P. J. & Marcatili, P.
01/09/2017 → 30/09/2022
Project: Research
Activities
- 1 Talks and presentations in private or public companies
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PROVIDE and the Potatoes
Simon Gregersen (Lecturer)
10 Feb 2021Activity: Talks and presentations › Talks and presentations in private or public companies
Research output
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Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties
Echers, S. G., Jafarpour, A., Yesiltas, B., García Moreno, P. J., Greve-Poulsen, M., Hansen, D. K., Jacobsen, C., Overgaard, M. T. & Hansen, E. B., 25 May 2022, bioRxiv.Research output: Other contribution › Research
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Applying Quantitative Proteomics for Evaluation of Protein Quality, Nutritional Value, and Extraction Methods in Side-Streams of Industrial Carrageenan Production from the Red Seaweed Eucheuma denticulatum (Spinosum)
Gregersen, S., Yesiltas, B., García Moreno, P. J., Naseri, A., Holdt, S. L., Jacobsen, C., Hansen, E. B., Marcatili, P. & Overgaard, M. T., 1 Oct 2021.Research output: Contribution to conference without publisher/journal › Conference abstract for conference › Research › peer-review
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Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
Yesiltas, B., Gregersen, S., Lægsgaard, L., Brinch, M. L., Olsen, T. H., Marcatili, P., Overgaard, M. T., Hansen, E. B., Jacobsen, C. & García-Moreno, P. J., 15 Nov 2021, In: Food Chemistry. 362, 12 p., 130217.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile4 Citations (Scopus)5 Downloads (Pure)