Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins-Reference-Cited by-同舟云学术

Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

Published:2023-04 Issue: Volume:663 Page:131069
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Yesiltas Betül^ORCID,Soria Caindec Alyssa M.,García-Moreno Pedro J.,Echers Simon Gregersen,Olsen Tobias Hegelund,Jones Nykola C.,Hoffmann Søren V.,Marcatili Paolo,Overgaard Michael T.,Hansen Egon B.,Jacobsen Charlotte

Funder

Innovationsfonden

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

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