TY  - JOUR 
AU  - Gregersen Echers, Simon
AU  - García Moreno, Pedro Jesús
PY  - 2022
UR  - https://hdl.handle.net/10481/80321
AB  - Peptides and protein hydrolysates are promising alternatives to substitute chemical additives as functional food
ingredients. In this study, we present a novel workflow for producing a potato protein hydrolysate with improved
emulsifying and foaming...
LA  - eng
PB  - Elsevier
KW  - Potato protein
KW  - Targeted hydrolysis
KW  - Interfacial properties
KW  - Quantitative proteomics
KW  - Peptide identification
TI  - Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties
DO  - 10.1016/j.foodhyd.2022.108299
ER  -