The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

Pedro Jesús García Moreno*, Jack Yang, Simon Gregersen Echers, Nykola C Jones, Claire C. Berton-Carabin, Leonard M.C. Sagis, Søren Vrønning Hoffmann, Paolo Marcatili, Michael Toft Overgaard, Egon Bech Hansen, Charlotte Jacobsen

*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

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