Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Bjørlie, Mads"'
Autor:
Irankunda, Rachel, Bjørlie, Mads, Yesiltas, Betül, Muhr, Laurence, Canabady-Rochelle, Laetitia, Jacobsen, Charlotte
Publikováno v:
In Food Chemistry 1 May 2024 439
Autor:
Bjørlie, Mads, Yesiltas, Betül, García-Moreno, Pedro J., Espejo-Carpio, F. Javier, Rahmani-Manglano, Nor E., Guadix, Emilia M., Jafarpour, Ali, Hansen, Egon B., Marcatili, Paolo, Overgaard, Michael T., Gregersen Echers, Simon, Jacobsen, Charlotte
Publikováno v:
In Food Chemistry Advances December 2023 3
Autor:
Bjørlie, Mads1 (AUTHOR) mabjo@food.dtu.dk, Irankunda, Rachel2 (AUTHOR), Yesiltas, Betül1 (AUTHOR), Moltke Sørensen, Ann‐Dorit1 (AUTHOR), Girardet, Jean‐Michel3 (AUTHOR), Boschi‐Müller, Sandrine4 (AUTHOR), Jacobsen, Charlotte1 (AUTHOR), Canabady‐Rochelle, Laetitia2 (AUTHOR)
Publikováno v:
Journal of the American Oil Chemists' Society (JAOCS). Sep2024, Vol. 101 Issue 9, p827-837. 11p.
Akademický článek
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Autor:
Gregersen Echers, Simon, García Moreno, Pedro Jesús, Yesiltas, Betül, Jafarpour, Ali, Bjørlie, Mads, Hansen, Egon Bech, Marcatili, Paolo, Jacobsen, Charlotte, Jones, Nykola C, Hoffmann, Søren Vrønning, Wimmer, Reinhard, Overgaard, Michael Toft
Publikováno v:
Gregersen Echers, S, García Moreno, P J, Yesiltas, B, Jafarpour, A, Bjørlie, M, Hansen, E B, Marcatili, P, Jacobsen, C, Jones, N C, Hoffmann, S V, Wimmer, R & Overgaard, M T 2022, ' A potent peptide emulsifier from potato storage proteins and its natural isoforms : Insight into the structure/function relationship of amphipathic, α-helical peptide emulsifiers, their targeted release, and applicability. ', 18th Food Colloids Conference, Lund, Sweden, 11/04/2022-13/04/2022 .
Peptide emulsifiers derived from plant proteins are gathering growing interest as green and sustainable replacements for chemical additives in food. Potato (Solanum tuberosum) is one of the most important crops for both human consumption and industri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8f33b5d2f1a36b0237bb541c35ab803d
https://vbn.aau.dk/ws/files/467786832/Abstract_Food_Colloids_2022_SimonGregersen_final.pdf
https://vbn.aau.dk/ws/files/467786832/Abstract_Food_Colloids_2022_SimonGregersen_final.pdf
Autor:
Gregersen, Simon, García Moreno, Pedro Jesús, Yesiltas, Betül, Jafarpour, Ali, Bjørlie, Mads, Hansen, Egon Bech, Marcatili, Paolo, Jacobsen, Charlotte, Jones, Nykola C, Hoffmann, Søren Vrønning, Wimmer, Reinhard, Overgaard, Michael Toft
Publikováno v:
Gregersen, S, García Moreno, P J, Yesiltas, B, Jafarpour, A, Bjørlie, M, Hansen, E B, Marcatili, P, Jacobsen, C, Jones, N C, Hoffmann, S V, Wimmer, R & Overgaard, M T 2022, ' Peptide emulsifiers from potato : Structure/function and targeted release ', 2nd NIZO Plant Protein Functionality Conference, Netherlands, 11/10/2022-13/10/2022 .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1202::b8e50c835f66a2f75d84a4556f87224a
https://orbit.dtu.dk/en/publications/07737ab1-5221-435d-9879-a6ed858666a9
https://orbit.dtu.dk/en/publications/07737ab1-5221-435d-9879-a6ed858666a9
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.