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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, Nykola C. Jones, Claire Berton‐Carabin, Leonard M.C. Sagis, Søren Vrønning Hoffmann, Paolo Marcatili, Michael T. Overgaard, Egon Bech Hansen,

Food Hydrocolloids · 2021 · 64 citations · 38 references

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38

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.7K citations

, , +13

Principles that Govern the Folding of Protein Chains

Christian B. Anfinsen · Science · 1973 · 7K citations

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Estimation of Protein Secondary Structure from Circular Dichroism Spectra: Comparison of CONTIN, SELCON, and CDSSTR Methods with an Expanded Reference Set

Narasimha Sreerama, Robert W. Woody · Analytical Biochemistry · 2000 · 3K citations

, , +13

Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

Nalur C. Shantha, Eric A. Decker · Journal of AOAC International · 1994 · 1.5K citations

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Protein adsorption at the oil/water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements

C.J. Beverung, Clayton J. Radke, Harvey W. Blanch · Biophysical Chemistry · 1999 · 582 citations

, , +5