Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.

Betül Yesiltas^*, Linea Lægsgaard, Maja L. Brinch, Egon Bech Hansen, Charlotte Jacobsen, Paolo Marcatili, Tobias Hegelund Olsen, Simon Gregersen Echers, Pedro Jesús 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 conference without publisher/journal › Conference abstract for conference › Research › peer-review

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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. & Yesiltas, B.
01/09/2017 → 30/12/2022
Project: Research

Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.

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PROVIDE: Protein valorization through informatics, hydrolysis, and separation