TY  - GEN 
AU  - Yesiltas, Betül
AU  - García Moreno, Pedro Jesús
PY  - 2023
UR  - https://hdl.handle.net/10481/82862
AB  - This study investigated the emulsifying and antioxidant activity of 10 peptides derived from seaweed, methanotrophic
bacteria, and potatoes, which were identified as emulsifiers using quantitative proteomics and predictive
bioinformatics. The...
LA  - eng
PB  - Elsevier
KW  - Emulsifier
KW  - Antioxidant
KW  - Alternative proteins
KW  - SRCD
KW  - Low fat emulsions
KW  - Proteomics.
KW  - Bioinformatics
TI  - Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins
DO  - 10.1016/j.colsurfa.2023.131069
ER  -