Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

  1. Gregersen Echers, S.
  2. Jafarpour, A.
  3. Yesiltas, B.
  4. García-Moreno, P.J.
  5. Greve-Poulsen, M.
  6. Hansen, D.K.
  7. Jacobsen, C.
  8. Overgaard, M.T.
  9. Hansen, E.B.
Zeitschrift:
Food Hydrocolloids

ISSN: 0268-005X

Datum der Publikation: 2023

Ausgabe: 137

Art: Artikel

DOI: 10.1016/J.FOODHYD.2022.108299 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus