The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

1. García-Moreno, P.J.
2. Yang, J.
3. Gregersen, S.
4. Jones, N.C.
5. Berton-Carabin, C.C.
6. Sagis, L.M.C.
7. Hoffmann, S.V.
8. Marcatili, P.
9. Overgaard, M.T.
10. Hansen, E.B.
11. Jacobsen, C.