JOURNAL ARTICLE

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

Keywords:
Creaming Emulsion Fish oil Chemistry Peptide Hydrolysis Amphiphile Food science Amino acid Fish <Actinopterygii> Chromatography Biochemistry Organic chemistry Copolymer Biology Polymer

Metrics

75
Cited By
3.81
FWCI (Field Weighted Citation Impact)
52
Refs
0.93
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Protein Hydrolysis and Bioactive Peptides
Life Sciences →  Biochemistry, Genetics and Molecular Biology →  Molecular Biology
Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Meat and Animal Product Quality
Life Sciences →  Agricultural and Biological Sciences →  Animal Science and Zoology

Related Documents

© 2026 ScienceGate Book Chapters — All rights reserved.