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

Pedro J. García‐Moreno; Charlotte Jacobsen; Paolo Marcatili; Simon Gregersen Echers; Michael T. Overgaard; Mogens L. Andersen; Ann‐Dorit Moltke Sørensen; Egon Bech Hansen

doi:10.1016/j.foodhyd.2019.105529

JOURNAL ARTICLE

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

Pedro J. García‐Moreno Charlotte Jacobsen Paolo Marcatili Simon Gregersen Echers Michael T. Overgaard Mogens L. Andersen Ann‐Dorit Moltke Sørensen Egon Bech Hansen

Year: 2019 Journal: Food Hydrocolloids Vol: 101 Pages: 105529-105529 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2019.105529

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Keywords:

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

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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

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