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Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream by Betül Yesiltas, Pedro J. García-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen
Published 2023-08-01
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Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil by Mads Bjørlie, Betül Yesiltas, Pedro J. García-Moreno, F. Javier Espejo-Carpio, Nor E. Rahmani-Manglano, Emilia M. Guadix, Ali Jafarpour, Egon B. Hansen, Paolo Marcatili, Michael T. Overgaard, Simon Gregersen Echers, Charlotte Jacobsen
Published 2023-12-01
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