TY  - JOUR 
AU  - García Moreno, Pedro Jesús
PY  - 2023
UR  - https://hdl.handle.net/10481/83746
AB  - Food industry aims to develop novel protein-based emulsifiers from sustainable sources (e.g. plants, seaweed/microalgae, microbial, and insects) to satisfy the clean-label demand by consumers. Enzymatic hydrolysis releases peptides with enhanced...
LA  - eng
PB  - Elsevier
KW  - Interfacial properties
KW  - Enzymatic hydrolysis
KW  - Protein hydrolysates
KW  - Emulsions
KW  - Physical stability
KW  - Oxidative stability
TI  - Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
DO  - 10.1016/j.cofs.2023.101039
ER  -