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

Published 2019 View Full Article

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Title
Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
Authors
Keywords
Omega-3, Physical stability, Oxidative stability, Interfacial tension, Electron spin resonance, Oxygraph
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105529
Publisher
Elsevier BV
Online
2019-11-21
DOI
10.1016/j.foodhyd.2019.105529

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