Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil-Reference-Cited by-同舟云学术

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Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Published:2023-12 Issue: Volume:3 Page:100441
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Bjørlie Mads^ORCID,Yesiltas Betül^ORCID,García-Moreno Pedro J.,Espejo-Carpio F. Javier^ORCID,Rahmani-Manglano Nor E.^ORCID,Guadix Emilia M.,Jafarpour Ali,Hansen Egon B.,Marcatili Paolo,Overgaard Michael T.,Gregersen Echers Simon^ORCID,Jacobsen Charlotte

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference48 articles.

1. Potato proteins;Alting,2011

2. Microencapsulation of Fish Oil;Beindorff,2010

3. Food chemistry;Belitz,2009

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Omega-3: The good oil;Calder;Nutrition Bulletin,2017

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A homo-FRET assay for patatin-specific proteolytic activity;Food Chemistry;2025-01

2. Fish Protein Hydrolysate Research Trends over the Last 5 Years and Future Research Predictions; a Bibliometric Analysis;International Journal of Peptide Research and Therapeutics;2024-05-02

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