The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
| Autor: | García-Moreno, Pedro J., Yang, Jack, Gregersen, Simon, Jones, Nykola C., Berton-Carabin, Claire C., Sagis, Leonard M.C., Hoffmann, Søren V., Marcatili, Paolo, Overgaard, Michael T., Hansen, Egon B., Jacobsen, Charlotte aff1 |
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| Zdroj: | In Food Hydrocolloids June 2021 115 |
| Databáze: | ScienceDirect |
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