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

Food Hydrocolloids · 2019 · 77 citations · 40 references

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