The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
Pedro J. García‐Moreno, Jack Yang, Simon Gregersen Echers, Nykola C. Jones, Claire Berton‐Carabin, Leonard M.C. Sagis, Søren Vrønning Hoffmann, Paolo Marcatili, Michael T. Overgaard, Egon Bech Hansen, Charlotte Jacobsen
Topics & Concepts
ViscoelasticityAdsorptionFish oilFish <Actinopterygii>ChemistryEmulsionChemical engineeringRheologyChromatographyMaterials scienceOrganic chemistryFisheryComposite materialBiologyEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis