Utilization of Potato Proteins and Peptides as Emulsifiers in the Micro Encapsulation of Fish Oil

Autor: Mads Bjørlie, Betül Yesiltas, Pedro Jesús García Moreno, Espejo-Carpio Javier, Emilia Gaudix, Ali Jafarpour, Egon Bech Hansen, Paolo Marcatili, Charlotte Jacobsen, Simon Gregersen Echers

Publikováno v: Bjørlie, M, Yesiltas, B, García Moreno, P J, Javier, E-C, Gaudix, E, Jafarpour, A, Hansen, E B, Marcatili, P, Jacobsen, C & Gregersen Echers, S 2021, ' Utilization of Potato Proteins and Peptides as Emulsifiers in the Micro Encapsulation of Fish Oil ', 18th Euro Fed Lipid Congress and Expo, Germany, 18/10/2021-21/10/2021 .
Aalborg University

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fedfc96e1ecf53e2ea746690e60a8351
https://vbn.aau.dk/da/publications/8aa38356-7951-4683-a7d2-82c9ba9dddcd