Simon Gregersen Echers

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Pedro J. García‐Moreno, Simon Gregersen Echers, Elham R. Nedamani et al. · Scientific Reports · 2020 · 79 citations · Full text

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

Pedro J. García‐Moreno, Charlotte Jacobsen, Paolo Marcatili et al. · Food Hydrocolloids · 2019 · 77 citations · Full text

Food Colloid, Potato Protein, Engineering +10

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

Betül Yeşiltaş, Pedro J. García‐Moreno, Simon Gregersen Echers et al. · Food Chemistry · 2022 · 72 citations · Full text

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 J. García‐Moreno, Jack Yang, Simon Gregersen Echers et al. · Food Hydrocolloids · 2021 · 64 citations · Full text

Oil-water Interface, Potato Peptides, Rheology +4

Characterization of cod (Gadus morhua) frame composition and its valorization by enzymatic hydrolysis

Ali Jafarpour, Rocio Marciel Gomes, Simon Gregersen Echers et al. · Journal of Food Composition and Analysis · 2020 · 57 citations · Full text

Engineering, Biotransformation, Biochemistry +10