INGENIERÍA QUÍMICA
Departamento
Aalborg University
Aalborg, DinamarcaPublicaciones en colaboración con investigadores/as de Aalborg University (13)
2023
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Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise
Food Chemistry, Vol. 426
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Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
Food Chemistry Advances, Vol. 3
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Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream
Antioxidants, Vol. 12, Núm. 8
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Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 663
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Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
Current Opinion in Food Science, Vol. 51
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Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties
Food Hydrocolloids, Vol. 137
2022
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Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions
Food Chemistry, Vol. 385
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Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum
Algal Research, Vol. 62
2021
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Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
Food Chemistry, Vol. 362
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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
Food Hydrocolloids, Vol. 115
2020
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AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides
Scientific Reports, Vol. 10, Núm. 1
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Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
Food Hydrocolloids, Vol. 101
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Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams
Scientific Reports, Vol. 10, Núm. 1