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Food Hydrocolloids 2019 / 11

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 L., Sørensen, Ann-Dorit M., Hansen, Egon B.
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105529
Date:
November, 2019
File:
PDF, 1.58 MB
english, 2019
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